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Empress Plum Custard
1/2 cup to 1 cup Empress purple plums, pitted and sliced
2 eggs
1 cup water
1/2 cup cream
2 Tbls. cornstarch
1 tsp. vanilla
whipped cream
spearmint leaves, garnish


Mix liquid carefully into cornstarch in a pot. Cook over low heat, and add beaten eggs and sliced plums. Cook until thick.

Sprinkle with fresh sliced plums and whipped cream. Garnish with spearmint.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Anne Spackman
New York
United States
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