Easy Vanilla Mini Cup Dessert (vanilla pastry cream + homemade plum compote)
This simple and fresh gluten-free plum dessert is amazing! The layered dessert combines creamy vanilla custard with a tangy fruit topping and crushed cookies. Perfect for individual servings, this mini glass dessert is gluten-free, easy to prepare ahead of time, and makes a great option for dinner parties, family gatherings, or celebrations.
Ingredients
Vanilla pastry cream:
- 3 eggs yolks
- 1 egg
- ½ cup granulated sugar
- 4 tbsp corn starch (40g)
- 2 cups milk
- ¼ cup unsalted butter (56g)
- 1 teaspoon vanilla Extract
Plum Sauce:
- 6 plums with peel
- 4 tablespoons sugar
- Drops of fresh lemon juice
- Crushed gluten-free cookies
Instructions
Vanilla Pastry Cream:
- In a medium bowl, beat the egg yolks, egg, cornstarch, and sugar with a hand whisk. Set aside.
- Heat the milk in a deep saucepan until it begins to boil. Remove from the heat and pour into the egg yolk mixture while mixing constantly with a hand whisk.
- Pour the mixture back into the saucepan and continue stirring with the hand whisk until it starts to boil. Remove from the fire. Add the vanilla and butter, and mix.
- Place the cream in the cups and cover with plastic wrap in contact with the cream.
Plum Compote:
- Cut the plums with peel into large cubes. Place the plums in a deep saucepan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and a syrup forms. Remove from heat and let cool.
Dessert assembly:
- Drop spoons of pastry cream on the base, place plum compote on top of the cream, and finish with crushed gluten-free cookies.
Notes
Storing: You can make the vanilla pastry cream and the plum compote in advance and assemble the dessert before serving. Keep the custard covered with plastic wrap touching the surface of the cream and store it in the refrigerator until ready to assemble. Keep leftovers covered in the refrigerator for 2 days. It's better to store the fruits separately from the cream.