Colin Fassnidge’s ginger and cinnamon creme caramel; baked verbena plums

Guest chef Colin Fassnidge brings back sweet trolley memories with fresh takes on two luscious, classic desserts.

Fresh take: ginger and cinnamon creme caramel.

This is my version of a crème caramel, a luscious and indulgent dessert that really brings back memories of the sweets trolley when I was a kid. You will need to start it a day in advance. As for the second recipe, the beauty of this dish is its flexibility: I love the tartness of baked plums, but they can be easily swapped for apricots, peaches, nectarines or any other stone fruit. And this dish tastes even better served cold the next day.

GINGER & CINNAMON CRÈME CARAMEL

330g caster sugar

500ml (2 cups) pouring cream

375ml (1½ cups) full-cream milk

2 cinnamon sticks

10g fresh ginger, finely grated

1 tablespoon vanilla essence

6 whole eggs plus 2 egg yolks, lightly beaten

Place one-third of the sugar and 125ml (½ cup) of water in a very clean saucepan over a medium heat. Bring to the boil and cook, without stirring, for 6-8 minutes, until a caramel starts to form. Carefully pour the caramel into a 20cm-diameter pie or baking dish and set aside to cool. Preheat the oven to 140C (fan). Place the cream, milk, cinnamon, ginger and vanilla in a saucepan and bring to a simmer over a medium heat; do not let the mixture boil. Remove from the heat and set aside. Place the beaten egg and remaining sugar in a large mixing bowl, then slowly pour in the milk and cream mixture, whisking constantly, until you have a smooth custard. Carefully strain the custard into the dish over the caramel.

Place a tea towel in the base of a large, deep roasting tin, and put the pie or baking dish on top (this prevents the crème caramel from overcooking). Pour enough water into the roasting tin to come halfway up the side of the dish. Tightly cover with foil and place in the oven. Bake for 1 hour or until the custard is set around the edges with a slight wobble in the middle. Set aside to cool, then place in the fridge overnight to chill and set. The next day, run a small, sharp knife around the crème caramel, place a serving plate on top of the dish and carefully invert onto the plate. Serves 4-6

Lip-smacking: baked Verbena plums.

BAKED VERBENA PLUMS

20 small plums

300ml dessert wine

20 lemon verbena leaves (lemon thyme also works well)

2 fresh bay leaves

2½ tablespoons golden syrup

1 lemon, halved

Ice cream, to serve

Preheat the oven to 200C (fan). Put the plums and wine in a baking dish. Crush or tear the verbena leaves and bay leaves in your hands, then toss them through the plums and wine. Add the golden syrup and toss again, then transfer to the oven and bake for about 30 minutes, until the fruit is mushy and the cooking liquid is syrupy. Divide the plums among bowls and squeeze over the lemon halves. Spoon over syrup and serve with ice cream on the side. Serves 8

From The Commonsense Cook – Real Family Food Made Easy by Colin Fassnidge (Plum, $40). Photography: Alan Benson