Photo: Edwina Pickles
- 6 plums*
- 240g castor sugar, plus extra for brulee tops
- 250ml milk
- 150g or 3 eggs
- 250g cream cheese
- Serves 6
- *Apricots, peaches, nectarines and berries all work just as well with the cream cheese in this brulee. Fresh fruit can be served on the side instead of stewing fruit to line the bottom of the ramekin.
Pre-heat oven to 120C.
Put plums, 160 grams of the sugar and a dash of water in a saucepan and cook until plums are soft and liquid has reduced to a thick syrup. When cool enough to handle, pick out plum seeds and skin and stir remaining mixture. Put a spoonful in the bottom of six 120-millilitre capacity ramekins.
To make the brulee custard, bring milk to the boil in a saucepan. Mix remaining sugar and eggs. Pour over milk and whisk to combine. Add cream cheese and continue whisking until smooth. Strain to remove any small lumps.
Fill ramekins with custard, being careful not to disturb plum mixture too much.
Bake in a foil-covered water bath until just set, about one hour, depending on the oven.
Once cooked, chill in the fridge. Cover tops of brulees evenly with sugar and caramelise sugar to a deep golden colour with a kitchen blow-torch or under a very hot grill.
- Course - Dessert