Equipment
Ingredients
Crust
- 170 g cornflakes
- 45 g sugar
- 1½ g salt
- 115 g unsalted butter, melted and cooled
Filling
- 4 egg yolk
- 1 egg
- 85 g honey
- 50 g sugar
- 40 g cornstarch
- 3 g salt
- 240 ml whole milk
- 240 ml heavy cream
Topping
- 240 ml heavy cream, chilled
- 450 g ripe plums, pitted and sliced
- 11 g honey
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F) with the rack positioned in the center.
Pulse the cornflakes, sugar, and salt in a food processor until they reach a fine, sandy consistency.
Pour in the melted butter and pulse until the mixture is evenly moistened and looks like wet sand.
Transfer the crumbs to the pie plate and use a flat-bottomed cup to press them firmly into the bottom and up the sides.
Bake the crust at 175°C (350°F) for 25 to 30 minutes until it turns a deep golden brown.
Allow the crust to cool completely on a wire rack before adding the filling.
In a saucepan, whisk the egg yolks, whole egg, honey, sugar, cornstarch, and salt until combined.
Slowly pour the milk and heavy cream into the egg mixture while whisking constantly.
Cook over medium-high heat, whisking constantly, until the mixture thickens and reaches a boil, then continue whisking for exactly 1 minute.
Pour the hot custard into the cooled crust and smooth the top with a spatula.
Press plastic wrap directly onto the surface of the custard and refrigerate for at least 3 hours until firm.
Whip the remaining heavy cream with an electric mixer until soft peaks form.
Top the chilled pie with the whipped cream and sliced plums, then drizzle with honey if using.
Chef's Notes
- For the best texture, slice the plums just before serving to prevent their juices from bleeding into the whipped cream.
Storage
Refrigerator: 72 hours — Store covered; crust will soften over time.
Reheating: Serve chilled.
