Buttery croissants are soaked in a silky orange custard, layered with fresh nectarines then baked into gorgeous individual cakes. Other fruit like apricots, peaches and figs all work beautifully.
4 ripe nectarines, halved
1 cup milk
1 cup cream
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
½ cup caster sugar
3 large eggs, size 7
finely grated zest of an orange
10 regular sized croissants
icing sugar for dusting
Grease 10 holes of a 12 hole, ½ cup-capacity muffin tin and line each hole with baking paper.
Bring the paper 3cm up above the sides of the tins to contain the liquids, making sure there are no holes in the paper where the custard can leak out.
Preheat the oven to 160˚C fan bake.
Slice each nectarine half into 4 wedges. (8 wedges per nectarine)
Put the milk, cream, vanilla, nutmeg and sugar in a saucepan and bring to just below the boil. Whisk the eggs and orange zest together in a large heatproof bowl. Gradually whisk the hot mixture into the eggs then cool for 5 minutes. Tip into a jug for easy pouring.
Cut each croissant into 4 even pieces. Nestle the two centre pieces, cut side down into the base of each tin. Pour over the custard, stopping when they won’t absorb anymore and it is just covering them. Lay 3 slices of nectarine over the top. Dip the two pointed ends of each croissant in the custard for a couple of seconds, letting the excess drip back into the jug. Place them pointed side up, flat sides together over the nectarines. If you still have some custard, pour this over the cakes.
Bake for about 25 minutes or until puffed and golden and the custard is set in the centre. Serve just warm or at room temperature dusted with icing sugar. Makes 10