This custard is one of those desserts you can throw together while your guests are enjoying conversation after dinner. Once the custard is baking and the coffee is brewing, whisk up some fresh whipped cream and you will be ready to serve the custard right out of the oven. You can make individual custard cups or a large one to share. This recipe works great with fresh berries too.
- Yield: 6 Servings
- 2 cups peeled, pitted, and cubed plums (½-inch cubes)
- 4 large eggs, separated
- 1 cup granulated sugar
- ½ teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup whole milk, at room temperature
- Confectioners’ sugar for dusting
- 1 recipe Fresh Whipped Cream
- Six 4-inch ramekins
- Position a rack in the lower third of the oven and preheat the oven to 350°F.
- Spread the plums evenly over the bottom of the ramekins or a 9-inch pie plate; set aside.
- In a medium bowl, whisk together the egg yolks and granulated sugar until blended. Add the salt, melted butter, flour, vanilla, and milk one by one, whisking until all the ingredients are thoroughly combined.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the egg whites until soft peaks have formed. Whisk in the egg yolk mixture and continue whisking until the mixture has the appearance of light custard, about 2 minutes.
- Pour the custard over the plums and bake for 25 to 35 minutes, until the custard is set around the edges and just jiggles in the center. Remove the custard from the oven and let it cool.
- Just before serving, dust the custard lightly with confectioners’ sugar. Serve warm with a dollop of Fresh Whipped Cream on the side of each serving.