METHOD
Roll our pastry and line a 23cm spring form tin or pie plate. Mix egg yolks, and egg, brown sugar and vanilla. Add flour, cinnamon and nutmeg. Warm in a saucepan the buttermilk and cream. Place to one side to cool. Whisk the warm buttermilk/cream into the egg mixture.
Place sliced nectarines in the pastry case and pour egg mix over the nectarines. Bake 160deg for 45-55 minutes or until set.

Serve with whipped cream, dusted with nutmeg.

NOTES:

Best eaten the day it is made and warm, not hot, from the oven. You can make ahead, serving it at warm-to-room temperature - but do not place in the fridge. if served too cold all the flavour is lost.
The spring form pan does make it easier to uplift after cooking.

Try it with...
Late Harvest Muscat 2002

Muscat aromas dominate this sweet rich wine. The palate is rich and luscious with honey and citrus peel flavours.