Roasted Plums With Bay Leaf Creme Anglaise

• Roast plums
• 12 sweet plums of your favorite variety
• 2 tablespoons packed, dark brown sugar
• 1/4 cup chopped, roasted hazelnuts (for topping)
• Creme Anglaise
• 1 cup heavy cream
• 1 cup whole milk
• 3 bay leaves (dried or fresh will work)
• 1/2 cup sugar
• 4 egg yolks

1. First make the Creme Anglaise. In a small saucepan, bring cream, milk, 1/4 cup of the sugar and bay leaves to a simmer. Remove from the heat.
2. In a separate bowl, whisk together egg yolks and other 1/4 cup sugar until well combined.
3. In a slow, thin stream, whisk the hot cream mixture into the egg mixture.
4. Scrape this back into your saucepan and return to low heat. Stir constantly until the custard thickens and the stirring spoon leaves a little trail (should just take a couple of minutes). Remove from heat and remove the bay leaves.
5. Allow to cool for 20-30 minutes, then cover with plastic wrap directly on the surface of the creme and chill until ready to use. Strain before using.
6. Next, roast the plums. Preheat your oven to 400F. Wash the plums, halve them and remove their pits.
7. Lay the plums cut sides up in a baking dish and sprinkle the brown sugar over their surfaces. Bake for about 20 minutes until quite tender when pricked with a fork. Remove from the oven and allow to cool to room temperature.
8. . Divide the plums into 6 dessert bowls. Spoon the creme anglaise on top and sprinkle with toasted hazelnuts. Enjoy!

plums, sweet plums, brown sugar, anglaise, heavy cream, milk, bay leaves, sugar, egg yolks

Taken from food52.com/recipes/6145-roasted-plums-with-bay-leaf-creme-anglaise (may not work)