If you’re trying to hold onto summer, say hello to these Little Plum Custards. Airy, uncomplicated and full of fresh plummy goodness, these little individual desserts are guaranteed to keep you in that warm weather spirit!
Though of course it won’t officially be fall for another month, everybody really knows that it starts right after Labor Day, which is now less than 2 weeks away! Happy? Sad? I swing back and forth. It’s so hard to say goodbye to the carefreeness of summer but the thought of changing leaves and apple picking definitely perks me up. Trying to see the glass half full!
Anyhoo, have you tasted a plum this year? I think they’ve been particularly great—totally worth the itchy throat I get from eating them—and this simple custard treat is a lovely way to showcase them.
It comes together easily and is wonderful as a light ending to a meal. Works just as well for a weeknight after-dinner treat as it does for a dinner party capper.
It’s versatile too. Here I used plums, but you could really swap in any stone fruit, like peaches or nectarines or even fresh berries.
Plus, what’s more fun than your own private little ramekin?!!
After cutting up the plums and distributing them between the cups, you make a simple little eggy, milky custard and bake.
What emerges is a golden brown, feather-light mini casserole that offers sweet juicy fruit and the barest whisper of vanilla custard in every bite.
It’s pretty much summer in every spoonful.
I think it’s going to be harder to let go than I thought!!
Little Plum Custards
Makes 6 or 7 individual portions, depending on the size of your ramekins, if you use 4-inch ones, you’ll probably only need 6.
Prep Time: 15 minutes; Bake Time: 25-30 minutes
2 cups peeled, pitted and cubed plums (I used 5)
4 large eggs, separated
1 cup sugar
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, melted
1 tablespoon unbleached, all-purpose flour
1 teaspoon vanilla extract
1 cup whole milk, room temperature
Confectioners’ sugar for serving
Whipped cream/Vanilla ice cream for serving (optional)
1. Place a rack in the lower third of your oven and preheat to 350ºF.
2. Place the ramekins on a large rimmed baking sheet and divide up the cubed plums among them. Set aside.
3. In a medium bowl, whisk the egg yolks and sugar together until well blended. One at a time, and whisking between each addition, add in the salt, butter, flour, vanilla and milk.
4. Place the egg whites in a large bowl and use an electric mixer to whip them into soft peaks. Then use a whisk to whisk in the egg yolk mixture and whisk in for 2 minutes, until the mixture looks like a light custard.
5. Pour the custard mixture evenly among the ramekins and bake for about 25-30 minutes, until the custard is set and golden brown and top and slightly jiggly in the center. Let the custards cool a bit and then dust with powdered sugar. Serve immediately as is or with a scoop of vanilla ice cream or whipped cream.
Note: Recipe adapted from Back in the Day Bakery by Cheryl and Griffith Day.