Friday, July 4, 2014

Plum Custard Gallette (Willey Test Kitchen) - Happy 4th

Between Mizuno Farms and T&D Willey Farms, I am flush with plums.  For anyone who knows me well....I was "traumatized" as a grade schooler and won't eat plums raw (let's just say, it's Adam and Eve all over....complete with a snake!)

Thanks to denesse and their "test kitchen" my plums have a beautiful purpose!  This recipe is a keeper.

1 single pie crust
4 oz cream cheeses
1/2 c sugar
1 to 1 1/2 c sliced plums
2 small organic eggs
1/2 c organic half and half
1/2 tsp good quality vanilla

Prepare pie crust (or buy one like I did....but it has to be the roll kind). Place crust in greased 9 inch pan.  Do not flute and leave a 1 to 2 inch overhang.  Preheat oven to 425.  In a mixer or food processor, beat cream until smooth, add sugar and continue to beast.  Add eggs one at a time then beat in the half and half plus the vanilla.  Arrange plums on the bottom of the pie pan.
 Be careful not to over fill the fruit or there won't be room for all the custard.  This is where I went a little nuts....oh well.  Place pie pan a baking sheet.  Carefully pour the custard over the fruit then gently fold over the crust.  
Pinch together if necessary .  Brush with half and half. Then sprinkle with sugar.  Bake 10 minutes at 425 then reduce to 350 and bake until custard is set and plumbs are juicy (about 40 minutes total.  Transfer to rack and cool.