1/2 kg of pitted black plums, soaked in warm water for 2 to 3 hours
1 strip of lemon zest
1 cup of fresh cream
1/3 cup of sugar
2 packages of champagne biscuits or English type, moistened with white wine or vermouth
For the sauce:
2 cups of milk
1/2 teaspoon of vanilla
4 egg yolks
1/2 cup of sugar
1/2 kg of pitted black plums, soaked in warm water for 2 to 3 hours
1 strip of lemon zest
1 cup of fresh cream
1/3 cup of sugar
2 packages of champagne biscuits or English type, moistened with white wine or vermouth
For the sauce:
2 cups of milk
1/2 teaspoon of vanilla
4 egg yolks
1/2 cup of sugar
Drain the plums and cook them in fresh water with lemon zest for 15 minutes
Remove the skins
Drain the plums and mash well
Beat the cream and mix with sugar
Add the mashed plums
Line the bottom of a 20x9 cm round, high, and straight mold with parchment paper
Line the sides of the mold with moistened biscuits
Fill with half of the plums and cover with a layer of biscuits
Add the remaining filling and cover again with biscuits
Cover with a plate as weight and refrigerate for 3 hours
To serve, unmold and serve with the sauce: Mix milk and vanilla
Let it come to a simmer
Remove from heat and let it sit for 10 minutes
Mix eggs and sugar in a bowl and beat well
Add the milk slowly and beat well
Cook over low heat, stirring constantly until thickened (about 3 minutes)
Do not let it boil
Let it cool and refrigerate
Serves 6 to 8 people.
