Summer Caramelized Plum Custard

Serves 6-8 


2 cups milk
3/4 cup heavy cream
½ cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped
4 whole eggs, beaten
¼ teaspoon fresh ground nutmeg
1 teaspoon fresh ground cinnamon
Cooked Jasmine rice, recipe below
Caramelized plums, recipe below

Preheat oven to 300 degrees
In a large missing bowl, whip custard together. Set aside, refrigerate until needed.

Caramelized Plums

12 plums (approx. 2 lbs) rinsed in cold water and dried, cut in half and pitted

Preheat oven to 500 degrees

Place plums on a wire rack over a sheet pan, sprinkle with organic sugar and drizzle with honey. Roast until caramelized for about 10 minutes. Remove from oven, let cool and dry on rack.

Jasmine rice

½ cup short grain jasmine rice
2 cups water
1 cup coconut milk
2 tablespoons organic sugar
1 cinnamon stick
Pinch of salt

Bring all ingredients to a boil and simmer for 15 minutes or cook until soft and drain excess liquid off and cool.

To assemble, lay out the plums at bottom of 9 x 5 inch glass casserole dish. Sprinkle with cooked rice, top with the custard. Place in water bath, cook slowly in 300 degree oven for approximately 1 hour and 20 minutes or until set.
Serve warm or cold.