500 ml milk
2 free-range eggs
2 free-range egg yolks
seeds 1 vanilla bean
210 g caster sugar
300 g plain flour, plus extra for dusting
2 Tbsp balsamic vinegar
vegetable oil, to deep fry
375 ml beer
mint to serve
chopped walnuts, to serve
ground cinnamon, to serve
icing sugar, to serve
- Pour milk into a medium saucepan and bring to a boil over medium heat. In a large bowl, combine eggs, yolks, vanilla seeds, 110g of the caster sugar and 60g of the flour and whisk until smooth.
- Gradually whisk in the hot milk, then return the mixture to saucepan and simmer over low heat until thickened, whisking constantly. Pour into a lined 27 x 17cm slice tin, cover with plastic wrap, then chill until cold.
- Preheat oven to 120°C fan-forced (140°C conventional). Halve plums and remove seeds, then arrange on a lined oven tray cut side up. Scatter with the remaining caster sugar and drizzle with balsamic vinegar, then bake for 40-45 minutes, until just softened. Set aside to cool.
- Turn out custard, cut into 12 rectangles and freeze for 1 hour.
- Pour oil into a large, deep saucepan. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.
- Whisk remaining flour and beer in a large bowl to make a batter. Dust frozen custard pieces with flour, then dip into batter. Deep-fry in oil until golden and crunchy. Drain on kitchen paper.
- Arrange plums and mint in bowls, top with a piece of fried custard, then top with walnuts, cinnamon and a dusting of sugar.