• Sam Dins

Plum Jam and Custard for Danishes

These are my two flavours of choice for the danishes. The plum jam isn't a true jam, I wanted to keep the sugar content down so as to keep the tartness of the plums while eating the danishes. Also a note on the custard/creme patissiere, this is a versatile recipe for many baking treats. I will post those soon.

Plum Jam:

12 plums (mine were a mix of overripe and underripe)

1 tsp vanilla paste

110g caster sugar

pinch of salt

Halve and stone the plum. Chop into quarters and add to the pan. Add the remaining ingredients, bring to a simmer and cook for about 30 mins. Keep the heat at a gentle simmer. The right consistency is when the majority of the liquid cooks off and it is soft and sticky, while still a little chunky.

Creme Patissiere:

2 cups milk

1 tsp vanilla paste

4 tbsp custard powder

3 tbsp brown sugar

1 egg

50g butter

Heat the milk and vanilla in a pan. Place the custard powder, sugar and egg in a bowl and whisk. Once the milk is hot (there is steam rising from it, its not boiling over) add 1 third to the egg mix and whisk well. Add that into the remaining milk and whisk everything over a low heat. It should thicken instantly but don't take it off the heat yet. Whisk over a low heat for 1-2 minutes. This will cook off that nasty powdery taste from the custard powder. After this, drop in the butter and keep whisking until the butter is melted and fully incorporated.

Pour the creme pat into a container, cover with cling film and press it onto the top. This will stop it forming a gross skin. Chill in the fridge for at least 4 hours, or overnight.

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