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Plum Dumplings with Custard Sauce

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Plum Dumplings with Custard Sauce
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
0
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Ingredients

for
4
For dumplings
400 grams
floury Potatoes
100 grams
2 tablespoons
1 tablespoon
1
2 tablespoons
12
12 pieces
150 grams
100 grams
3 tablespoons
For custard
250 milliliters
250 milliliters
1
scraped Vanilla bean
5
100 grams
Sugar (plus extra for sprinkling on custard)

Preparation steps

1.

For the custard, combine the milk, cream, vanilla pod and vanilla beans in a saucepan and bring to a boil. Remove from heat.

2.

Beat the egg yolks with the sugar in a bowl until creamy. Whisk the hot milk mixture very slowly into the egg yolk mixture. Pour everything back into the saucepan over very low heat and stir constantly until thickened. Do not boil.

3.

Pour the custard through a sieve, sprinkle the surface lightly with sugar to prevent a skin from forming, and let cool. 

4.

For the dumplings, rinse the potatoes and cook in simmering salted water for about 25 minutes. Drain, let cool slightly, peel and press through a ricer. Let cool.

5.

Add the flour, semolina flour, butter, sugar, and egg yolk to the potatoes and stir until smooth. Season with salt and let the dough rest for 20 minutes. 

6.

Rinse the plums, slice a small hole on the side of the plum and remove the pit. Fill the hole with a sugar cube. 

7.

Divide the dough into 12 equal pieces. Flatten each piece slightly and wrap the dough around the plums to form the dumplings. 

8.

Cook the dumplings in simmering, salted water for about 20 minutes, stirring occasionally.

9.

Melt the butter in a large sauté pan and toast the breadcrumbs until golden brown, set aside.

10.

Drain the dumplings and toss in the buttered breadcrumbs. To serve, spoon the custard onto dessert plates. Arrange the dumplings on the custard, dust with powdered sugar and serve immediately.