When I found these Very Cherry Plums I knew they were going to make a delicious dessert. I decided to make Brûléed Plums with Brandy Custard.
I love their pink color. They are a cross between a cherry and a plum.
The original recipe calls for Italian plums, but I took that as a suggestion. Use any plum. The plums should be ripe, but still firm so they don’t turn to mush. This recipe is sort of the cousin of the Cherry Clafoutis I made several weeks ago. I am crazy about that recipe, but I thought I would give this a try because I can’t help myself and as a bonus this one is gluten free.
I was spooked when it called for a half cup of brandy. That seemed quiet a bit of booze, but decided to follow instructions.
Using a heatproof bowl, actually a very large measuring cup that I use as a mixing bowl, I cooked the eggs, sugar, and brandy over a pot of simmering water until it was lightened and fluffy. As I whisked it, it thickened which did not take long, just a few minutes. Then I folded in the egg whites a third at a time so not to deflate the mixture.
The whole recipe takes 6 tablespoons of sugar for four servings. The fruit was pretty sweet so I think I could have cut the sugar a little more. Taste your fruit before you add sugar and base the amount accordingly. Also, broiling brings out the sugars in the fruit.
If you are looking for a grownup dessert, give this Brûléed Plums with Brandy Custard a try.
- 6 tbsp. granulated sugar
- 2 large eggs, separated
- 2 large egg yolks
- 1⁄2 cup brandy
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. vanilla extract
- 4 plums, halved and pits removed (I used 2 plums per serving - they were small.)
- Confectioners' sugar, for dusting
- In a small saucepan, whisk 4 tablespoons granulated sugar with the 4 egg yolks and then stir in the brandy and salt.
- Place over medium heat, and cook, stirring constantly, until the custard is thickened, about 8 minutes.
- Remove the custard from the heat and stir in the vanilla.
- In a large bowl, whisk the 2 egg whites with the remaining 2 tablespoons granulated sugar until they hold soft peaks.
- Scrape the whites into the custard; gently fold until evenly combined.
- Heat the broiler.
- In an 8-inch round baking dish, or individual ramekins, arrange the plums cut side up; broil until heated through and beginning to brown, about 2 to 3 minutes.
- Remove the dish from the broiler, spoon the custard over and around the plum halves.
- Return to the broiler until the custard turns golden brown, about 2 minutes.
- Dust the plums and custard with confectioners’ sugar and serve hot right from the dish.
Save the two egg whites for an omelet or financiers, or meringues.
I am taking this to
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday