The cream: RUB the Yolks with 4 tbsp sugar and vanilla.

The cream is heated to 90"C, but do not let them boil. A thin stream, stirring constantly, pour in the yolk mass of the heated cream.

Pour the finished mixture into 2 ovenproof form and put them into the form. Fill with boiling water so it reaches half of the forms filled with cream and place in pre-heated to 150"C oven. Bake for 50-60 minutes. Boca finished cream should be thick, middle, and tremble. Be guided by your oven! P. S. to water in the form of not boiling during cooking and not fall into the molds with the cream, suggest - cover it with an ordinary newspaper.

Ready cream to cool, cover the top with foil to avoid the top crust and place on 2-3 hours in the refrigerator.

Carefully halve the nectarines and the peaches, remove the stones. Special or regular teaspoon to deepen in the center of each halved hole.

Stuff the creme brulee which sprinkle the top with a pinch of sugar. Using a special gas burner to burn the sugar to a light caramel. If not burner, then place under the grill for 2-3 minutes.

Dessert to serve chilled, delicious with champagne!

Help yourself!