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Empress Plum Custard
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1/2 cup to 1 cup Empress purple plums, pitted and sliced
2 eggs
1 cup water
1/2 cup cream
2 Tbls. cornstarch
1 tsp. vanilla
whipped cream
spearmint leaves, garnish
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Mix liquid carefully into cornstarch in a pot. Cook over low heat, and add beaten eggs and sliced plums. Cook until thick.
Sprinkle with fresh sliced plums and whipped cream. Garnish with spearmint.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Anne Spackman
New York
United States |
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| This recipe has been viewed 5448 times. |
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