Baked custard with stem ginger roast plums

Name: Baked custard with stem ginger roast plums
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 6 ripe plums, stones removed, quartered; 2 pieces stem ginger from a jar, plus 1 tbsp syrup; 2 tsp golden caster sugar

Both elements of Ed Smith's dessert can be made in advance. The baked custard can be served cold (cook the night before or in the morning, leave to cool, then refrigerate), and the roast plums a touch warmer than room temperature. If plums are over, the custard is excellent alongside all autumnal fruits.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Pluscooling and optional chilling

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6 ripe plums, stones removed, quartered
2 pieces stem ginger from a jar, plus 1 tbsp syrup
2 tsp golden caster sugar

For the custard

4 Waitrose Duchy Organic British Large Free Range Eggs, 3 whole and 1 yolk
40g golden caster sugar
220ml bottle Waitrose Duchy Organic Double Cream
200ml Waitrose Duchy Organic Whole Milk
2 tbsp ginger syrup from the jar (as above)
2 tsp vanilla bean paste
½ tsp Waitrose Duchy Organic Ground Ginger

For the custard, preheat the oven to 140ºC, gas mark 1. Whisk together the three whole eggs and the yolk with the sugar. Add the cream, milk, syrup and vanilla paste, then whisk again until combined.
Transfer the custard mix to an ovenproof dish (800ml-1L). Place in a slightly larger roasting tin and dust the top of the custard with the ground ginger
Pour cold water into the roasting tin so it reaches two-thirds of the way up the sides of the custard dish, then bake for 40-50 minutes, or until the custard is mostly set with a hint of wobble. Carefully remove the roasting tin from the oven and the dish from the roasting tin. Leave to cool to room temperature, then chill, unless serving immediately.
Preheat the oven to 180ºC, gas mark 4. Toss the plums in the syrup and 2 tsp sugar, then transfer to a roasting tin in which they fit in a snug layer. Roast for 15-25 minutes until soft and juicy but holding their shape (the exact time will depend on the plums). Finely dice the stem ginger.
Once cooked to your liking, add 2-3 tbsp water to the roasting tray to deglaze the base and create a little syrup, gently stir in the diced ginger, then set aside until required.
Using a large spoon, serve the custard in generous portions on small plates or in shallow bowls, with roast plums on the side.

Typical values per serving when made using specific products in recipe