Candied Plum, Vanilla Custard, Malt Crumble Recipe
Make Candied Plum, Vanilla Custard, Malt Crumble Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Candied Plums
Vanilla Custard
Malt Crumble
Finishing
Method
Candied Plums
- 1
Prepare fruit
Wash the plums, halve and pit them. If plums are small, leave halves whole; if larger, quarter. Place cut side up on a tray while you make the syrup.
- 2
- 3
Poach plums
Reduce heat to low so the syrup is barely at a simmer. Add the plum halves, cut side down first for 2 minutes, then turn so cut side up. Poach gently for 6–8 minutes until plums are tender but hold shape and the syrup has slightly thickened. Remove plums with a slotted spoon to a shallow dish.
- 4
Finish syrup
Increase heat to medium-high and boil the syrup until it reduces to a glossy, slightly thickened glaze (about 6–8 minutes). Stir in the butter off heat until melted and shiny. Remove and discard the vanilla pod. Spoon glaze over the warm plums and let cool to room temperature, then refrigerate for at least 1 hour to meld flavors.
Vanilla Custard
- 5
- 6
Temper eggs
In a bowl whisk together the egg yolks, sugar and cornstarch until pale and slightly thickened. Slowly whisk in about 60 ml of the warm infused milk to temper the yolks.
- 7
Cook custard
Return tempered yolk mixture to the saucepan with the remaining milk and warm gently over low–medium heat, stirring constantly with a whisk or spatula. Cook until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat, stir in the cold diced butter and salt until smooth.
- 8
Strain and cool
Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits and the vanilla pod. Press plastic wrap directly onto the surface to prevent a skin forming. Chill in refrigerator at least 1 hour until fully set and cool.
Malt Crumble
- 9
Make crumble
Preheat oven to 170°C (340°F). In a mixing bowl combine flour, malted milk powder, brown sugar, oats (if using) and salt. Add cold cubed butter and rub with fingertips or use a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
- 10
Bake
Spread the crumble in an even layer on a parchment-lined baking sheet. Bake for 12–16 minutes, stirring once halfway, until golden and fragrant. Remove and let cool completely on the tray — it will crisp as it cools.
Assembly & Finish
- 11
Assemble plates
Spoon or pipe a generous portion (about 90–100 g) of chilled vanilla custard into serving bowls or shallow plates. Arrange 2–3 candied plum halves per serving on top or alongside the custard, spooning a little of the reserved glaze over them.
- 12
Add crumble and garnish
Scatter a tablespoon or two of malt crumble over the custard and plums for crunch. Finish with a little lemon zest, a mint leaf or two per plate and a dusting of caster sugar if desired.
- 13
Serve
Serve chilled or at cool room temperature. Leftover custard keeps covered in the fridge for 2–3 days; crumble is best stored in an airtight container at room temperature for up to 4 days; plums kept in their syrup refrigerated for up to 3 days.
