4 plums, halved and pits removed (I used 2 plums per serving - they were small.)
Confectioners' sugar, for dusting
Instructions
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.
Notes
I did not dust with confectioners sugar since the dessert was already plenty sweet. Save the two egg whites for an omelet or financiers, or meringues.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/bruleed-plums-brandy-custard/