Ingredients
Crumb:
- 100 gram Flour wheat / Flour
- 50 gram Butter
- 50 gram Sugar
Cream:
- 1 tablespoon Brown sugar
- 250 ml Milk 2-3%
- 1 piece Egg yolk
- 1 tablespoon Flour wheat / Flour
- 2 teaspoons Orange zest to taste
Instructions
- Plums are frozen since autumn, in halves, without seeds, my husband tried.
- I smeared the ceramic mold with butter.
- I distributed the plums along the bottom without defrosting them. You can take half an Apple.
- For crumbs, measure the flour, sugar and butter, you can directly from the refrigerator.
- RUB the mixture with your hands into a crumb. You can leave large lumps, then they will bake nicely, too.
- Sprinkle evenly on the plum.
- Bake until Golden about half an hour at 180*C.
- While it is baking, we will prepare a delicious cream.
- RUB the yolk with sugar and flour.
- Heat the milk and pour a little into the yolk mass.
- Quickly mix, so as not to curl the yolk.
- And pour this composition into the rest of the milk on the stove.
- Keep on medium heat, stirring.
- Until thickened. Then turn it off.
- You can pour into serving molds.
- Or pour on a serving with dessert.
- Crumble can be served warm and chilled, too. Sweet tooth can be sprinkled with powder after cooling.
- Transfer the spatula and the plum and crumb together. Yes, you can sprinkle with orange/lemon zest, I like it. Try a sweet and sour dessert with a sweet cream pudding.