Heat the oven to gas 4, 180ºC, fan 160ºC. Lightly oil 6x150ml (1⁄4pt) ovenproof dishes.
Put the cream, milk, lemon zest and 1 tbsp sugar in a pan and stir over a low heat until the sugar melts. Remove from the heat and add the breadcrumbs, butter and egg yolks. Pour the mixture into the dishes and place on a baking tray. Bake for 18-20 minutes, until set. Set aside.
Chop the plums roughly. Place in a pan with 1 tbsp water and 1 tbsp sugar. Cover and cook for 5 minutes until tender, then mash them to a purée with a fork. Spread the plum purée over the custards. Turn the oven up to Gas 5, 190ºC, fan 170ºC.
In a clean bowl, whisk the egg whites until they hold stiff peaks. Gradually whisk in the remaining 50g sugar. Swirl over the desserts. Bake for 5-10 minutes until just golden.
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