John Myers
Mirabelle Plums on Bed of Custard .. Covered with Crispy Cinnamon Crumble
The perfect mirabelle plums on bed of custard .. covered with crispy cinnamon crumble recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 100 g Butter
- 50 g Sugar
- 1 pinch Salt
- 200 g Flour
- 1 Knife point Baking powder
- 0,5 teaspoon Ground cinnamon
- Dry peas
- 600 g Fresh mirabelle plums
- 0,5 Vanilla pod
- 400 Milliliters Milk
- 50 g Sugar
- 2 Egg yolk
- 20 g Sugar
- 35 g Food starch
- 75 g Butter
- 50 g Sugar
- 120 g Flour
- 1 teaspoon Ground cinnamon
- Powdered sugar
- Knead a shortcrust pastry out of egg, butter, sugar, salt, flour, baking powder and cinnamon. Wrap in cling film and place in the refrigerator for 30 minutes. Grease a tart pan (approx. 24 cm in diameter).
- Roll out the dough between two layers of cling film. Place in the form, pull up the edge. Prick the bottom several times with a fork. Cover the bottom with parchment paper. Spread the dried peas on top. Bake in the oven at 180 degrees for about 20 minutes. Take out of the oven and let cool down a bit. Remove the dry peas and parchment paper.
- Cut the vanilla pod lengthways and scrape out the vanilla pulp. Heat the milk with the sugar, vanilla pulp and vanilla pod. Take off the stove. Remove the vanilla pod.
- Mix egg yolks with sugar until creamy. Sift the cornstarch over it and mix it with the egg. Gradually stir in a third of the hot vanilla milk. Add to the rest of the milk. Bring to the boil briefly, stirring constantly. Take off the stove and let cool down a bit.
- Wash the mirabelles, drain them and remove the stones. Put the pudding on the bottom and smooth it out. Spread the mirabelle plums on it.
- Make crumbles from butter, sugar, flour and cinnamon. Spread on top of the cake. Bake in the oven at 180 degrees for about 30 minutes. Remove from oven and allow to cool.
- Dust with powdered sugar before serving.
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