I made this recipe when I had a ton of plums from a local farm (about the size of the O in an OK sign you make with your hand) and this couldn't have been an easier recipe. It's not overly sweet and would go great with ice cream. The only annoying part was de-pitting the plums, but what can you do. The custardy consistency becomes more solid after the first day, so this is best eaten soon after baked.
Edit- I wanted to add I've made this several times since I made the first one, and without fail, everyone loves this, ESPECIALLY newly out of the oven. I basically use whatever stone fruit I have in the fridge, plus occasional raspberries/blackberries/strawberries. Make some whipped cream and man, breakfast of champions.
1 user found this review helpful
Jul. 28, 2009