Plum brul e recipe
Plum Brul e recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
|6 large||plums, pitted, quartered|
|350 ml||whipping cream|
|3 tbsp||icing sugar|
|6 large||eggs, yolks only|
|70 g||caster sugar|
|Demerara sugar, for topping|
Heat the cream and milk until scalding. Allow to cool.
Heat a non-stick frying pan until hot. Toss the plums with the icing sugar, then place into the hot pan in a single layer. Cook on medium heat until they start to caramelise. Stir in the butter and cook for a few minutes more. Remove from heat and divide plums between six ramekins.
Reheat the cream.
In another bowl, beat the egg yolks until a pale yellow.
Heat the oven to 150°C.
Combine the hot cream with the egg yolks, whisking well. Then whisk in the sugar.
Divide this mixture between the cups over the plum mixture.
Bake for about 45-50 minutes until lightly set on top. The mixture thickens when cooling. Chill until required.
When firm, sprinkle each cup with a teaspoon of demerara sugar and caramelise the top with a blowtorch. If you do not have a blowtorch, place ramekins under a hot grill until sugar has caramelised. However, the custard may get warm again as well which can be avoided when using a blowtorch.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Plum brul e recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.