A cozy breakfast for a good morning. With the end-of-summer approaching, piles of fresh fruit are everywhere. These plums were a gorgeous color and beautifully fragrant. This baked custard is a perfect way to showcase beautiful fruit. I made this for a lazy Sunday breakfast, but it would stand in for a dessert (topped with ice cream or whipped cream) with no questions asked.
Swap the fruit if you like: peaches, apricots, nectarines, cherries. The version below is dairy free, and uses almond milk, but regular dairy (whole milk or half and half) will work, or of course the nut milk of your choice. I also added amaretto. It’s an almond flavored liquor just to add addition depth to the custard batter. If you don’t have it on hand you can leave it out or sub in almond extract.
Baked Plum Custard (Dairy Free)
8 black plums, sliced
1 1/2 cup almond milk
1/2 cup AP flour
3/4 cup sugar
2 tsp vanilla
2 tsp amaretto liqueur
1/2 tsp salt
Heat oven to 400F. Butter and lightly flour a 2 qt baking dish; arrange plum slices in the dish, set aside.
In a food processor, combine eggs and sugar and pulse to combine. Add remaining liquid (almond milk, vanilla, ameretto) into egg mixture, adding while the food processor is running. Add flour and salt into liquid, pulsing to combine. Allow custard base to sit for 10-15 minutes, pour over plums. Bake at 400 for 15 minutes, then reduce oven to 350 and continue for 20-25 minutes (or until golden and firmly set). Serve warm. Dust with powdered sugar or cinnamon sugar before serving, if desired.