simon brown.tv
Spiced plum custards
(in the Cook's Essentials pressure cooker)
For the 4 litre cooker:
4 plums
1tbsp caster sugar
Pinch mixed spice
250ml milk
250ml single cream
1 tsp vanilla extract
4 egg yolks
1 whole egg
4 tablespoons caster sugar
4 ramekins or a 600ml (1 pt) pudding basin
For the 2.5 litre cooker:
4 plums
1tbsp caster sugar
Pinch mixed spice
250ml milk
250ml single cream
1 tsp vanilla extract
4 egg yolks
1 whole egg
4 tablespoons caster sugar
600ml (1 pt) pudding basin
How to make it...
Quarter the plums and add sugar and spice. Stir together then cook over medium heat for about 3-5 minutes until softened. Spoon into 4 greased ramekins or the greased pudding basin and allow to cool.
Heat milk and cream to just below boiling point. Whisk eggs and sugar together then pour on milk and cream, whisking well. Spoon into ramekins or basin.
Cover with double layer of baking paper and foil and secure with an elastic band.
Place on trivet in base of cooker, or on a pastry cutter if no trivet. Add 3/4 pt water only to pressure cooker. Close pressure cooker, close valve and cook on ‘Custom’ for 18 mins for ramekins or 30 minutes for pudding basin. Reduce pressure gradually then test custard with cocktail stick. Re-close and leave for another 5-10 minutes if not set. Serve warm or chill and turn out.