RecipesBaking And Sweets

Plum Custard slices Recipe

Plums are a good source of fibre and make a wonderful compote.

Plum Custard slices Recipe
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Ingredients

For the recipe:
  • 100g natural Custard powder
  • 2 pints whole milk
  • 4 tablespoons soft brown cane sugar
  • 10 plums stoned and cut into pieces
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons water
  • 60g vegetarian jelly crystals- raspberry or strawberry work well
  • 1 pack puff pastry 500g

Plums are a good source of fibre and make a wonderful compote. I have added a vegetarian jelly to the compote as it has less sugar than a jam.

This recipe uses the compote in layered puff pastry sheets, originally from France called a mille-feuille with our twist on English plums which are in season May through to October.

Method

01
Put two pints of milk into a saucepan reserving about half a cup and heat
02
Add the half cup of milk to the custard powder and whisk into the hot milk
03
continue whisking till the custard thickens
04
Turn down the heat and continue to whisk and cook for two minutes
05
This allows the mixture to cook out and the rawflour taste dissapears
06
pour into a lined tray
07
Continue to whisk to avoid "lumpy custard"
08
Pour into a shallow lined rectangle tray to cool in the fridge
09
The custard will be cut into rectangles and sandwiched together later
10
Next make the plum compote
11
put the plums, sugar and vanilla into a pan, add the water
12
cook on high till boiling and then simmer till you have very soft fruit
13
Remove from heat and pour the jelly crystal into the hot mixture
14
mix well and pour into a bowl to cool down
15
Next dust a worktop with a little flour
16
Roll the puff pastry into a large thin rectangle and cut 12 even rectangles out
17
Place on a lined baking tray and cook for 15 minutes on 200'c
18
Flip the pastries over and cook for another 5-10 minutes till puffed up and evenly coloured
19
Cool

To assemble

01
cut the pastry rectangles widthways so you have a top and bottom
02
Cut one piece of custard to fit the pastry bottom
03
you should now have a pastry bottom, slice of custard after
04
top the custard with a little plum compote
05
Put the pastry top on
06
Shake lots of icing sugar over the slices with a shaker or sieve
07
Eat on a plate as they can be messy, but ever so yummy