Warm puffed rice and coconut custard pots with honeyed nectarines and vanilla cream
An original spoon dessert featuring a baked creamy base of puffed rice and coconut, topped with honey-glazed nectarines and a light vanilla cream. It balances airy texture, juicy fruit, and a delicately toasted finish.
Ingredients
- 60 g Unsweetened puffed rice (for the base)
- 300 ml Whole milk (for the cream horneada)
- 200 ml Coconut milk (without endulzar)
- 80 g Sugar (divided entre the base and the fruta)
- 2 units Eggs (for ligar the cream)
- 2 units Egg yolks (Aportan riqueza)
- 40 g Shredded coconut (Preferiblemente without sugar)
- 10 ml Vanilla extract (divided entre cream and chantilly)
- 1 g Fine salt (Realza the sabor)
- 360 g Nectarines (cut in wedges finos)
- 30 g Honey (for saltear the fruta)
- 20 g Butter (for the pan of the fruta)
- 15 ml Lemon juice (for equilibrar the miel)
- 1 g Ground cinnamon (for the fruta)
- 120 ml Heavy cream (well cold)
- 15 g Powdered sugar (for the cream suave)
- 25 g Pistachios (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 170 °C / 340 °F and lightly grease 6 small baking dishes or ramekins.
- 2
In a large bowl, combine the puffed rice, whole milk, coconut milk, 50 g sugar, the eggs, egg yolks, shredded coconut, 5 ml vanilla extract, and salt. Let the mixture stand for 5 minutes so the puffed rice softens slightly.
- 3
Divide the mixture among the ramekins and place them on a baking tray. Bake for 22 to 25 minutes at 170 °C / 340 °F, until the edges are set and the centers still wobble slightly.
- 4
While they bake, heat a skillet over medium heat and add the butter. Add the nectarines, the remaining 30 g sugar, honey, lemon juice, and cinnamon. Cook for 4 to 6 minutes, stirring gently, until the fruit is glossy and tender but not falling apart.
- 5
Remove the custard pots from the oven and let them rest for 10 minutes so they finish setting.
- 6
In a chilled bowl, whip the heavy cream with the powdered sugar and the remaining 5 ml vanilla extract until soft peaks form.
- 7
Serve each warm custard pot with a spoonful of vanilla cream, a portion of honeyed nectarines, and chopped pistachios on top.
Chef tips
If you want a more even texture, let the mixture rest 2 extra minutes before baking. Do not overcook the nectarines so they keep their shape.
Substitutions
You can use peaches instead of nectarines. Hazelnuts or almonds can replace the pistachios. For a different aromatic profile, swap the cinnamon for ground cardamom.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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