Vanilla Pastry Cream with Plum Compote (GF Plum Dessert)
This simple and fresh mini dessert cup is irresistible! You can make the vanilla pastry cream and the plum compote in advance and assemble the dessert at the last minute.
Ingredients
Vanilla pastry cream
- 3 eggs yolk
- 1 egg
- ½ cup granulated sugar
- 4 tbsp corn starch (40gr)
- 2 cups milk
- ¼ cup unsalted butter (56gr)
- 1 teaspoon vanilla Extract
Plum Sauce
- 6 plums with peel
- 4 tablespoon sugar
- Drops of fresh lemon juice
Instructions
Vanilla Pastry Cream
- In a medium bowl beat with a hand whisk the egg yolks, egg, cornstarch, and sugar. 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 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.
Assembly
- Place plum compote on top of the vanilla pastry cream and finish with ground gluten-free cookies.
Notes
You can make the vanilla cream and the plum compote in advance and assemble the dessert before serving.
Keep leftovers covered in the fridge for up to 3 days. It's better to separate the fruits and cookies from the cream.