CARAMELISED ROSEMARY AND CARDAMOM CUSTARDS WITH GRAPPA-SPIKED PLUMS

Preparation time 20 mins Cooking time 20 mins Serves 4

2 sprigs rosemary

6 cardamom pods, crushed 1 vanilla bean, split

600ml milk

8 free-range egg yolks

13/4 cups caster sugar

2 Tbsp cornflour

12 Janerik plums (see Cook’s tip,

below)

1 cup lemon juice

1/2 cup grappa

2 bay leaves

4 cloves

STEP 1 Combine rosemary, cardamom and vanilla in a medium saucepan with 1 cup water and set over medium heat. Simmer for 10 minutes, until reduced by three-quarters. Add milk and simmer for a further 5 minutes.

STEP 2 Put yolks, 3/4 cup of the sugar and cornflour in a bowl and whisk until very light. Strain in milk, discarding bean, then pour in a second saucepan and return to heat, simmering until mix just begins to bubble. Don’t let it boil.

STEP 3 Pour custard into 3/4 cupcapacity ramekins. Chill until firm.

STEP 4 With a small sharp knife, cut off plum cheeks and put in a bowl. Put juice, grappa, bay leaves, cloves and 3/4 cup of the sugar in a small saucepan over high heat and boil for 3 minutes. Pour over plums, stir, then set aside to cool.

STEP 5 Sprinkle remaining sugar over custards, then caramelise with a blowtorch. Serve immediately with plums.