Set nutmeg custard, Jamaican wine poached plums & ginger crumble

Adam Handling

Adam Handling

16th January 2020

Set nutmeg custard, Jamaican wine poached plums & ginger crumble

180 min

(Serves 4)

Ingredients

Set nutmeg custard

  • 600ml double cream 320ml whole milk 110g caster sugar 1 vanilla pods 200g yolks 1.5 fresh nutmeg, grated

Poached plums

  • 300ml Red Label by Wray & Nephew’s 100g sugar 1 cinnamon stick 4 plums

Ginger crumb

  • 50g caster sugar 50g golden syrup 50g unsalted butter 90ml ginger liqueur 7 tsp ground ginger 50g plain flour

Method

Set nutmeg custard

Slowly bring the milk, sugar, cream, vanilla and nutmeg to the boil
Allow to infuse for 15 mins.
Lightly whisk the yolks and then add the cream mixture to gently combine.
Pour the mixture into a mould and cook at 120c in a bain marie for 35 – 40mins or until they are just set with a slight wobble in the centre.
Remove from the oven and allow to cool to room temperature before chilling in the fridge.

Poached plums

Bring the sugar, cinnamon and red label to the boil for 5 mins before reducing to a simmer.
Quarter the plums and then add to the simmering liquid for 2 mins only.
Take the liquid off of the heat & cover the plums with a cartouche, allowing them to steep.
Remove the plums and store in a little of the poaching liquid.
Put the rest of the liquid back onto the heat and reduce until it reaches a sauce like consistency.

Ginger crumb

Melt the syrup, sugar and butter.
Add the ginger liqueur.
Add the flour and ground ginger.
Spread evenly onto a tray and bake at 170c for about 10mins or until the mixture is bubbling and dark golden in colour.
Remove and allow to cool down before blending into a crumb.