Looking for a super-simple dessert idea that has maximum wow factor? This brilliant recipe has everything in one – basic ingredients, a technique that anyone can master, and a superb result.
- 500 ml milk
- 2 free-range eggs
- 2 free-range egg yolks
- seeds 1 vanilla bean
- 210 g caster sugar
- 300 g plain flour, plus extra for dusting
- 10 plums
- 2 Tbsp balsamic vinegar
- vegetable oil, to deep fry
- 375 ml beer
- mint to serve
- chopped walnuts, to serve
- ground cinnamon, to serve
- icing sugar, to serve
- Pour milk into a medium saucepan and bring to a boil over medium heat. In a large bowl, combine eggs, yolks, vanilla seeds, 110g of the caster sugar and 60g of the flour and whisk until smooth.
- Gradually whisk in the hot milk, then return the mixture to saucepan and simmer over low heat until thickened, whisking constantly. Pour into a lined 27 x 17cm slice tin, cover with plastic wrap, then chill until cold.
- Preheat oven to 120°C fan-forced (140°C conventional). Halve plums and remove seeds, then arrange on a lined oven tray cut side up. Scatter with the remaining caster sugar and drizzle with balsamic vinegar, then bake for 40-45 minutes, until just softened. Set aside to cool.
- Turn out custard, cut into 12 rectangles and freeze for 1 hour.
- Pour oil into a large, deep saucepan. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.
- Whisk remaining flour and beer in a large bowl to make a batter. Dust frozen custard pieces with flour, then dip into batter. Deep-fry in oil until golden and crunchy. Drain on kitchen paper.
- Arrange plums and mint in bowls, top with a piece of fried custard, then top with walnuts, cinnamon and a dusting of sugar.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.7 g|
|Total carbohydrates||90.0 g|
|- Sugars||50.7 g|
|Dietary fibre||3.0 g|