- 1 cup Cinzano or sherry
- 1 cup berry juice
- 8 ripe plums
- 1¾ cups milk
- 2½ t grated nutmeg
- 1 vanilla pod, halved and seeds scraped out (pod reserved)
- 4 free-range egg yolks
- 3–4 T caster sugar
Place a medium to large saucepan over a high heat. Add the Cinzano, berry juice and plums, and bring to a boil. Turn down the heat and simmer for 40 minutes, or until the plums have plumped up and are rich in colour.
Remove the fruit from the saucepan and reserve the juices. Place a large saucepan over a medium heat and add the milk, nutmeg, vanilla seeds and pod, and bring to a gentle simmer.
Once simmering, remove from the heat and leave to infuse for 15 minutes. Discard the vanilla pod and place a lid on the saucepan.
In a mixing bowl, beat together the egg yolks and caster sugar, until light and creamy. Place another saucepan over a high heat and fill three quarters full with water.
Stirring continuously, gradually pour the infused milk into the creamed egg-and-sugar mixture. Place the mixing bowl over the pot of hot water and set to a low heat, ensuring that the water does not boil. Cook the custard for 10 to 15 minutes, stirring continuously, until it thickens to your preferred consistency.
Remove the bowl from the heat and strain the custard through a sieve. Serve the plums in the reserved juices with a good dollop of the vanilla custard.
Cooks tip: Cinzano is a brand of sweet vermouth referred to as bianco (white) or rosso (red).
Per serving: 1041.5 kJ, 5.3 g protein, 6.5 g fat, 32.8 g carbs