CF 47/60 Plums with Balsamic and Custard Bake

2015-02-05
CF47of60 Plum with Balsamic n Custard Bake12CF47of60 Plum with Balsamic n Custard Bake11CF47of60 Plum with Balsamic n Custard Bake14CF47of60 Plum with Balsamic n Custard Bake6CF47of60 Plum with Balsamic n Custard Bake4CF47of60 Plum with Balsamic n Custard Bake2CF47of60 Plum with Balsamic n Custard Bake7CF47of60 Plum with Balsamic n Custard Bake5CF47of60 Plum with Balsamic n Custard Bake3CF47of60 Plum with Balsamic n Custard Bake
  • Servings : 6 to 8
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h

Ingredients

800g Fresh plums halved and seed removed

5 dessertspoons of sugar

3 dessertspoons balsamic vinegar

3 dessertspoons white wine vinegar

2 eggs

1/4 cup oil or melted butter

1 cup flour

1 cup milk

3/4 cup sugar icing sugar

20cm clear deep or shallow bowl

Method

In a pan over moderate heat add the vinegars and sugar and bring to boil then simmer for roughly 5 to 10 minutes to reduce till the mixture thickens enough to coat the back of a spoon.  Then add the plums and stir to coat the plums.  You may let this mixture rest overnight or for an hour to let the plums soak in the liquid and to cool it down completely.  Add the plum mixture into a clear bowl that is heat-proof.  Preheat electric oven to 180.  Beat all the remaining ingredients together for roughly 3 minutes till light and fluffy.  Pour this custard mixture over the plums.  Place a larger container half filled with hot water into the oven then place the bowl of plums and custard into this container and let it bake/steam for roughly 40 to 50 minutes till cooked and set.  Serve with your favourite topping like pouring custard, cream, ice cream etc. Enjoy!

Variations and My Story

My best friend Rosa had given me fresh plums from her garden.  I had to use them up so found inspiration to create this recipe.  Because the taste of the plums was neither sweet nor tart I decided to add some balsamic reduction to it to give it some tartness.  I am glad I did because this is how I like my plums to have some sweetness and tartness all at once. The custard mix sets between the plums and at the bottom nicely. I love to serve it when it is hot but can be served cold as a cake slice and it is just as nice for summer. For winter time definitely serve hot. Enjoy!

Note: Referring to balsamic coating the back of the spoon. When Balsamic reduction is thick enough to coat the back of the metal spoon means that when stirring the mixture with a metal spoon the mixture when thick should coat the spoon without the mixture running off the spoon like water also when you draw a line on the coated spoon it should retain the line without closing up quickly. Don’t cook it longer than this as it will solidify and would be too hard to handle.

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Recipe Comments

  1. posted by Rach on February 23, 2015

    Have just taken vegan GF and refined fat / sugar free version out of the oven. Looking forward to trying it. Will let you know sub’s if I am happy with it. Batter tasted great. Wasn’t sure with flour quantities since you have 1 cup and 1/2 cup…..I used 1.5 cups.

      Reply
    • posted by Sarj on February 23, 2015

      Oops it meant to be 1 cup but yours worked out with 1.5 cups using a combination mix, great! Less flour means thinner custard so both should work I believe! :) Thank you for your input. x

        Reply
      • posted by Rach on February 23, 2015

        I had extra liquids and finer flours so probably worked out OK in the end.

         
  2. posted by Rach on February 23, 2015

    OK….I liked it so that counts as success. :-)

    My subs :
    For the sugar and balsamic reduction I used about 10 dates with the vinegars instead of the sugar. I just pureed the lot with a little extra water in my spice mill before reducing.

    I used 600 gm of plums ….. Pitted weight, as that is what I had.

    For the eggs I used 2 flax eggs. About 2 tbsp flax meal and 6-8 tbs water left to go gloopy.

    For the sugar / icing sugar, I used equivalent in dates soaked in some water. I just put in with the flax.

    For the fat I used about half an avocado.

    For the flour I used 1/2 cup each of tapioca flour, potato flour and GF flour mix. I added a tspn of baking pwdr too.

    I also added vanilla about 1 tspn.

    I used almond milk which I make so is fairly light. soy wd work too.

    I just did the plums as you did and blitzed all the custard ingredients in the food processor.

    I found mine made a 20 cm Pyrex and 2 smaller ramekins…..the smaller took about 25 mins and the larger about 35. I had the oven on 170 as I have fan forced.

    Was good hot…..love the balsamic with the plums.

      Reply
    • posted by Sarj on February 23, 2015

      Great work Rachel and thanks for writing a vegan, GF & sugar free alternative! Super! :)

        Reply

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