When I found these Very Cherry Plums I knew they were going to make a delicious dessert. I decided to make Brûléed Plums with Brandy Custard.
I love their pink color. They are a cross between a cherry and a plum.
The original recipe calls for Italian plums, but I took that as a suggestion. Use any plum. The plums should be ripe, but still firm so they don’t turn to mush. This recipe is sort of the cousin of the Cherry Clafoutis I made several weeks ago. I am crazy about that recipe, but I thought I would give this a try because I can’t help myself and as a bonus this one is gluten free.
I was spooked when it called for a half cup of brandy. That seemed quiet a bit of booze, but decided to follow instructions.
Using a heatproof bowl, actually a very large measuring cup that I use as a mixing bowl, I cooked the eggs, sugar, and brandy over a pot of simmering water until it was lightened and fluffy. As I whisked it, it thickened which did not take long, just a few minutes. Then I folded in the egg whites a third at a time so not to deflate the mixture.
The whole recipe takes 6 tablespoons of sugar for four servings. The fruit was pretty sweet so I think I could have cut the sugar a little more. Taste your fruit before you add sugar and base the amount accordingly. Also, broiling brings out the sugars in the fruit.
If you are looking for a grownup dessert, give this Brûléed Plums with Brandy Custard a try.
- 6 tbsp. granulated sugar
- 2 large eggs, separated
- 2 large egg yolks
- 1⁄2 cup brandy
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. vanilla extract
- 4 plums, halved and pits removed (I used 2 plums per serving - they were small.)
- Confectioners' sugar, for dusting
- In a small saucepan, whisk 4 tablespoons granulated sugar with the 4 egg yolks and then stir in the brandy and salt.
- Place over medium heat, and cook, stirring constantly, until the custard is thickened, about 8 minutes.
- Remove the custard from the heat and stir in the vanilla.
- In a large bowl, whisk the 2 egg whites with the remaining 2 tablespoons granulated sugar until they hold soft peaks.
- Scrape the whites into the custard; gently fold until evenly combined.
- Heat the broiler.
- In an 8-inch round baking dish, or individual ramekins, arrange the plums cut side up; broil until heated through and beginning to brown, about 2 to 3 minutes.
- Remove the dish from the broiler, spoon the custard over and around the plum halves.
- Return to the broiler until the custard turns golden brown, about 2 minutes.
- Dust the plums and custard with confectioners’ sugar and serve hot right from the dish.
Save the two egg whites for an omelet or financiers, or meringues.
I am taking this to
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
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This sounds wonderful Madonna. It would make a great company dessert. Like you, I love clafoutis so know this would to my liking. Great photos.
Thanks regarding photos. I am always cringing over my lack of photography skills.
Hope you will try this recipe and let me know your thoughts or if there is a way to improve it.
I have been experimenting with different creme brûlées lately, and this sounds divine!
Jenna, Let me know if you make it and what your thoughts are. Thanks for stopping by and taking the time to comment.
Neat dish! Love using fruit at this time of the year, and this is a fun way to showcase it. Thanks!
I think you will like this one John. Thanks for stopping by.
Looks delicious, Madonna! I’ve never had a brulee with fruit and love the idea.
I think you might like it. Like I said it is very much like a cousin to a clafoutis.
Thanks for stopping by.
This will be a delicious dessert, can’t wait to try it! Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
Miz Helen
Hi Madonna!
I saw these little cherry plums at the farmers market a few weeks ago – I can only imagine how fabulous they taste in this custard! I’m bookmarking this to make when I get some of these cherry plums this weekend!!!
Nancy, please let me know if you make it and if you make any changes. I thought this was so simple.
This looks positively mouth watering. I love plums, and am always looking for ways in which to use them. This is a new one on me, so I plan to try it.
Please let me know your thoughts. I hope you like them as much as I did.
Thanks for stopping by.