Roasted Plums With Bay Leaf Creme Anglaise

1. 1

   First make the Creme Anglaise. In a small saucepan, bring cream, milk, 1/4 cup of the sugar and bay leaves to a simmer. Remove from the heat.

2. 2

   In a separate bowl, whisk together egg yolks and other 1/4 cup sugar until well combined.

3. 3

   In a slow, thin stream, whisk the hot cream mixture into the egg mixture.

4. 4

   Scrape this back into your saucepan and return to low heat. Stir constantly until the custard thickens and the stirring spoon leaves a little trail (should just take a couple of minutes). Remove from heat and remove the bay leaves.

5. 5

   Allow to cool for 20-30 minutes, then cover with plastic wrap directly on the surface of the creme and chill until ready to use. Strain before using.

6. 6

   Next, roast the plums. Preheat your oven to 400F. Wash the plums, halve them and remove their pits.

7. 7

   Lay the plums cut sides up in a baking dish and sprinkle the brown sugar over their surfaces. Bake for about 20 minutes until quite tender when pricked with a fork. Remove from the oven and allow to cool to room temperature.

8. 8

   . Divide the plums into 6 dessert bowls. Spoon the creme anglaise on top and sprinkle with toasted hazelnuts. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.