I picked up a bag of plums at the farmers’ market last weekend thinking, “Plums are awesome. Everyone will like these.” I quickly realized that I was the only one eating them, and since I don’t eat a ton of fruit (a couple of pieces per day) they were going to start going bad. I didn’t want to waste all that delicious fruit or the money I spent on them. Plums aren’t exactly a smoothie fruit, so I wanted to find something I could do with them that would use up a bunch.
I found out that Plum Custard is A Thing. From the looks of my web searches, it is A Thing mostly in Canada. I asked a co-worker what he thought of a Plum Custard. The initial reaction wasn’t overall positive, but after I explained what it was, he said, “Okay, I’d eat that.” I knew custard was primarily heavy cream, eggs and sugar, so it seemed easy enough to replicate. Roasting the plums brings out their natural sweetness. I’d eating a couple of plums out of the bag that were fairly tart so this was important.
Turned out pretty tasty and got good reviews at home. In fact, there wasn’t much left. If you’ve been following me for a while, you know that the amount of leftovers is a good litmus test for the quality of the recipe.
4 large plums
1 can coconut milk
2 T. local honey
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Thinly slice plums (I sliced each half into eight segments). Arrange plums in a single layer on parchment paper. Roast for about 10 minutes or until they start to look juicy.
Reduce oven temperature to 350 degrees. Grease a pie plate and arrange roasted plums in the bottom. Heat coconut milk in a small saucepan until steaming but not boiling. Whisk together eggs and honey in a medium mixing bowl until smooth. Gradually whisk in the coconut milk a little at a time (don’t do it all at once or the heat from the coconut milk will cook the eggs). Pour mixture over plums, wiggling them around to let the mixture inside all the little crevices. Sprinkle nutmeg on top.
Bake for one hour, or until custard is just slightly jiggly. Let cool completely before serving. Resist urge to eat the entire plate in one sitting.