White chocolate custard with phyllo and poached nectarines
- 4 large egg yolks
- 60g castor sugar
- 250ml (1 cup) milk
- 140ml thick fresh cream
- 170g white chocolate, chopped
- 4 nectarines, halved and stoned
- 100g castor sugar
- 125ml (½ cup) water
Preheat the oven to 180°C.
Cut the phyllo into squares measuring 30cm x 30cm. Concertina the squares slightly (scrunch them up or fold up into layers), bake until golden and set aside until needed.
For the custard, cream the yolks and sugar in a bowl until pale and creamy. Set aside.
Pour the milk and cream into a pot and bring to the boil. Pour the hot milk mixture gradually into the egg mixture, stirring continuously until combined. Pour the egg mixture back into the pot and stir with a wooden spoon until it thickens. Add the white chocolate and stir until melted and combined. Remove the pot from the heat and set aside to cool.
Put the nectarines in a pot with the sugar and water and simmer until the nectarines are soft and the skins are coming off. Remove the nectarines from the pot, peel and discard the skins. Pour the syrup from the pot over the nectarines and refrigerate until ready to use.
To serve, place a phyllo square on a plate, top with a dollop of custard and finish with a poached nectarine. You can serve these either hot or cold.