Ingredients
2 sprigs rosemary
6 cardamom pods, crushed
1 vanilla bean, split
600ml milk
8 free-range egg yolks
1¾ cups caster sugar
2 Tbsp cornflour
12 Janerik plums (see Cook’s tip, below)
1 cup lemon juice
½ cup grappa
2 bay leaves
4 cloves
Method
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Combine rosemary, cardamom and vanilla in a medium saucepan with 1 cup water and set over medium heat. Simmer for 10 minutes, until reduced by three-quarters. Add milk and simmer for a further 5 minutes.
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Put yolks, 3/4 cup of the sugar and cornflour in a bowl and whisk until very light. Strain in milk, discarding bean, then pour in a second saucepan and return to heat, simmering until mix just begins to bubble. Don’t let it boil.
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Pour custard into 3/4 cup capacity ramekins. Chill until firm.
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With a small sharp knife, cut off plum cheeks and put in a bowl. Put juice, grappa, bay leaves, cloves and 3/4 cup of the sugar in a small saucepan over high heat and boil for 3 minutes. Pour over plums, stir, then set aside to cool.
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Sprinkle remaining sugar over custards, then caramelise with a blow-
torch. Serve immediately with plums.
COOK'S TIP
Grape-sized Janerik green plums are tangy and crisp. Find them at farmers’ markets and greengrocers. For a sweeter taste, substitute green grapes.
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