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Spiced Plum Crumble with Plum Brandy Custard

Plums are sautéed with spices and brandy, topped with a buttery crumble, and served with a rich brandy-infused custard.

Vegetarian Dessert Plums Autumn Custard

Estimated Nutrition

Calories

1314.6

kcal / serving

5258.4 kcal total

Carbs

105.1g

per serving

420.5 g total

Fat

93g

per serving

372.1 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Demerara Sugar

Caster Sugar

Dairy

Butter

Plus extra for greasing

175

Butter

Softened

piece

Egg Yolks

Free-range

150

Milk

150

Double Cream

200

Clotted Cream

To serve

Fruits

400

Plums

Stones removed, cut into eighths

GrainsCereals

250

Plain Flour

Liquids

Plum Brandy

For custard

NutsSeeds

piece

piece

piece

piece

Method

Preheat the oven to 180°C.

Heat a pan and cook the plums in 40g of butter for 2-3 minutes until softened.

Add the brandy and carefully flambé it to burn off the alcohol.

Add cinnamon, star anise, and cloves, then simmer for 3-4 minutes until plums break down.

Grease four 7.5cm chefs' rings and seal the bottoms with aluminium foil.

Place rings on a tray and pack the plum mixture into the bottom.

Rub 175g of butter into the sugar until the mixture looks like breadcrumbs.

Stir in the flour to finish the crumble and sprinkle it over the plums.

Bake for 15 minutes until golden and bubbling.

Whisk egg yolks, sugar, and brandy together for the custard.

Simmer milk, cream, and vanilla in a pan for one minute.

Combine the hot milk mixture with the egg mixture and whisk well.

Thicken the custard over low heat while stirring constantly.

Remove the vanilla pod from the thickened custard.

Unmold the crumbles onto plates and serve with custard and clotted cream.

made with
a toodle. project