This one is a French classic with a modern twist! You can do it with fresh fruits but I ‘d rather go comfy with peaches straight from the can.
Ingredients
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- 3 tablespoons plain flour
- 1 pinch salt
- 5 tablespoons golden caster sugar
- 3 large free-range eggs, beaten
- 450 ml milk
- 1/4 tea spoon nutmeg
- 50 g butter
- 400 g tinned peach halves in juice, drained
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Directions
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- Preheat your oven to 220ºC.
- In a bowl, add the flour, salt and 3 tablespoons of caster sugar to the beaten eggs.
- Mix well, then put aside.
- Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture.
- Grate in about ¼ of the nutmeg.
- Grease a shallow ovenproof dish with butter, put the drained peaches on the bottom then pour the egg batter over them.
- Dot the remaining butter on top in little knobs.
- Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it.
- Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top.
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Recipe via Jamie Oliver
Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
