I love simple desserts.
This recipe is simple yet it satisfies my sweet craving. Ripe plums are stewed with rhubarb and then served with lashings of homemade vanilla custard also known as "creme Anglaise" or English pouring custard.
- Do not let the eggs stand after adding the sugar as this will dry out the yolks and make it harder to mix them into the milk.
- When cooking the custard, keep the temperature low and make sure you stir into the edges of the saucepan as the egg tends to catch there.
- Have an ice bath ready to cool the custard.
- The custard should be smooth and creamy with no lumps or burned bits.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 5 ripe but firm plums, washed
- 1 bunch of rhubarb, trimmed and cut into 3cm (1 1/4") pieces
- 1/3 cup caster sugar
- 4 Tbsp water
- ***Pouring custard (crème Anglaise)***
- 250ml whole milk
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 2 egg yolks
- 50 gm (1.8oz) sugar
- Serves 4
- Cut plums in half and discard seeds. Add plums to a saucepan with rhubarb and water. Sprinkle over sugar, cover and heat over a medium-low heat. Simmer gently for 8-9 minutes until plums and rhubarb are tender but still retain their shape.
- Remove from heat and set aside to cool.
- Make the custard.
- Heat the milk and vanilla bean together in a small saucepan over a medium-low heat. Bring to a gentle simmer but do not boil the milk. Once the milk starts to bubble very slightly and steam, turn the heat off and let the milk cool a little while you prepare the yolks.
- Mix yolks and sugar together in a heatproof bowl. Slowly add half of the hot milk, while whisking continuously. Add the remaining milk while whisking then transfer mixture back into the saucepan.
- Cook over a medium-low heat, stirring constantly with a wooden spoon for about 10-12 minutes or until the custard thickens and coats the back of the spoon and a finger drawn through the custard leaves a clean, stable line. Remember when stirring the custard, make sure you stir into the edges of the saucepan where the egg tends to catch.
- Strain custard through a mesh strainer into a clean bowl set over an ice-bath.
- Cover custard and cool in refrigerator.
- Once cooled, divide stewed fruit equally into serving bowls and then drizzle on a generous serving of custard. Serve immediately.