CF 47/60 Plums with Balsamic and Custard Bake2015-02-05
- Servings : 6 to 8
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
800g Fresh plums halved and seed removed
5 dessertspoons of sugar
3 dessertspoons balsamic vinegar
3 dessertspoons white wine vinegar
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
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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