Plum Topped Custard Tartlets

By learen

Ingredients

• 1 c half and half
• 2 eggs
• 1 T all purpose flour
• 1/2 c plus 1 T granulated sugar, divided
• 1/2 t vanilla
• 1/2 c whipping cream
• 1 10 oz package of frozen puff pastry shells (6)baked according to package directions
• 1 T butter
• 2 large firm red plums, unpeeled, halved, pitted and sliced into thin wedges
• 2 T brown sugar

Details

Servings 6

Preparation

Step 1

Heat half and half to a simmer in med saucepan over med heat. Beat together eggs, flour and 1/2 c granulated sugar in heatproof bowl. Gradually pour about 1/2 c half and half into egg mixture, beating constantly. Pour egg mixture back into saucepan with remaining half and half. Cook 7-8 min over med low heat, stirring constantly until mixture thickens to the consistency of pudding. Remove from heat and stir in vanilla. Pour through mesh strainer into bowl. Chill custard until thick and cold.

Beat whipping cream in bowl at med high speed until soft peaks form. Add remaining 1 T sugar and continue beating at high speed until stiff. Fold chilled custard into cream. Spoon custard mix into pastry shells, allowing 1/4 c custard per shell. Refrigerate any remaining custard.

Melt butter in med skillet then add plum wedges. Cook over med heat 2 min or until become slightly pulpy. Stir in brown sugar and cook 1 min longer until richly glased, tossing to coat. Arrange a few plum slices over each tartlet. Serve immediately.