WILD PLUM FOOL
A large bowl of freshly picked wild yellow plums
Several spoonfuls of sugar
One pint of fresh full fat raw organic milk
4 eggs
Caster sugar to taste
I desertsp of cornflour
Put the plums and sugar in an ovenproof bowl in the Aga for about 30 minutes (checking regularly, in case it's one of the Aga's hot days).
Set aside to cool (on a granite table in a cool pantry is best)
Heat the milk.
Mix the eggs, caster sugar and cornflour.
Pour on the warm milk.
Return to the pan and whisk until thick and cooked.
Set aside to cool.
When the plums have cooled a bit, bash about with a wooden spoon to loosen the stones (and if you have a heavy duty processor whizz for about 10 seconds).
Push through a colander (or sieve if you're really really keen).
Return the puree to the processor and whizz till smooth. Add the cooling custard.
Pour into small dishes (or larger depending on your appetite).
Enjoy for supper and freeze the excess.
A large bowl of freshly picked wild yellow plums
Several spoonfuls of sugar
One pint of fresh full fat raw organic milk
4 eggs
Caster sugar to taste
I desertsp of cornflour
Put the plums and sugar in an ovenproof bowl in the Aga for about 30 minutes (checking regularly, in case it's one of the Aga's hot days).
Set aside to cool (on a granite table in a cool pantry is best)
Heat the milk.
Mix the eggs, caster sugar and cornflour.
Pour on the warm milk.
Return to the pan and whisk until thick and cooked.
Set aside to cool.
When the plums have cooled a bit, bash about with a wooden spoon to loosen the stones (and if you have a heavy duty processor whizz for about 10 seconds).
Push through a colander (or sieve if you're really really keen).
Return the puree to the processor and whizz till smooth. Add the cooling custard.
Pour into small dishes (or larger depending on your appetite).
Enjoy for supper and freeze the excess.
4 comments:
Now thats all very well and good, but what if I have no wild yellow plums, raw milk and no AGA??
Next door's plums,6 day old supermarket milk and electric cooker!
You don't need the cornflour and you do need a vanilla pod in the milk whilst it's heating. That's real Creme Anglaise (ie custard). Lovely hot or cold.
With an unpredicablly hot Aga, the cornflour is a safety device against curdling
Post a Comment