This lavish baked Gingery Plum Custard comes together surprisingly fast using a blender for a simple dessert that is as beautiful as it is delicious.
What I love most about this Gingery Plum Custard is the return on investment it gives me. Cut up some lovely ripe fruit, whiz up a custard in your favorite household blender, and bake it together in a pretty pie dish or baker for a no-fuss dessert worthy of applause.
Serve your Gingery Plum Custard for a special holiday gathering with your fam, because what’s more merry than a vanilla-scented custard spiked with ginger and dotted with sugar plums?
No holiday? No problem. This heavenly baked custard can be made just for the heck of it on a Tuesday in mid-July, because that’s when stone fruits really shine anyway.
Serve it for brunch with your crew or shove it in the back of the fridge and keep it all to yourself. It makes a mundane Monday morning worth waking up for.
What are the best fruits for a custard?
So what if you aren’t a plum person? Try any ripe stone fruit or berry in this basic custard recipe and I think you’ll be thrilled with the results. Cherries, pluots, apricots, and peaches are all good choices as are blueberries, blackberries, and raspberries. You can even leave out the ginger if you’d like to focus more on the sweet vanilla and fruit flavors.
What do I bake custard in?
Here’s where my background in the dinnerware industry really pays off. Use any two-quart (ish) ovenproof glass or ceramic dish you like! I went with a 1.8 qt fluted pie baker, but a shallow rectangular, square, or oval baker would work well too. You could even bake these in individual ramekins or smaller bowls.
How do I store baked custard and how long does custard keep?
I store my custard, covered, in the refrigerator for about three to four days.
Let’s make Gingery Plum Custard!
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PinDescription
This lavish baked Gingery Plum Custard comes together surprisingly fast using a blender for a simple dessert that is as beautiful as it is delicious.
Ingredients
- ¾ cup sugar
- 8 plums, cut in thin wedges
- 3 eggs
- 1–1/2 cups half-n-half
- 1/2 tsp freshly grated ginger
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ½ tsp kosher salt
Instructions
- Preheat oven to 400°F. Butter a 2 quart baking dish and sprinkle with a bit of sugar then arrange plums in the bottom of the dish.
- In a blender or food processor, pulse eggs along with sugar to combine. Then, with the blender running, stream in half-n-half and vanilla. Add in ginger, flour, and salt and pulse once more. Set aside to rest for 10 minutes.
- Pour custard over plums and bake for 15 minutes, then reduce the temperature to 350°F and continue baking until custard is set, 20-25 minutes. Allow to cool, then serve immediately or refrigerate until ready to eat.
Notes
Swap out the plums for another ripe stone fruit like peaches, nectarines, or cherries.
Keywords: baked ginger plum custard
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