Provencal plum gratin
Category: Recipes

Provencal plum gratin Provencal plum gratin
Ingredients
Plum 750g. (seedless)
Sugar 100g.
Krasshmal 1h. l.
Milk 250g.
Yolks 3pcs.
Cookies (type "Jubilee") 4pcs.
Dried basil pinch
Butter for frying
Cooking method

Cut the plums (depending on size) into halves or quarters. Fry, stirring occasionally, over high heat in butter for 2 minutes. Add 1/2 sugar, stir and fry for another 2 minutes.

Beat the yolks with the remaining sugar. Add starch, basil, warm milk. Beat until foamy.

Grind the cookies into small crumbs (in a food processor).

Put plums in a mold (I have a silicone one), crumb on top, pour the milk-egg mixture.

Bake in an oven preheated to 220C for 20-30 minutes.

Serve chilled gratin.

Provencal plum gratin

Due to the fact that this is still a dessert, it does not hold its shape. Therefore, from the general form, laid out on plates with a spoon. Which didn't stop us from eating it sooo fast. Today I did it for the second time. If you want a more aesthetic option (and the volume of the oven allows) - do it in portioned ceramic tins.

It is better to take solid plums (like prunes), they can be of different varieties and colors.

You can change the amount of sugar at your discretion. If the plum is sour, you can add it.

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