Pre heat the oven to 200c.
Cut the plums in half and remove the stones. Place them in a baking dish, sprinkle over the sugar and orange zest and juice.
Place the cold butter, salt and flour together in a food processor.
Pulse until the mixture is at fine breadcrumbs, then add the sugar and just bring together, do not overwork.
Spread evenly over the plums and bake in the pre heated oven for 20 minutes, or until nice and golden.
Bring the milk, cream and vanilla to simmering point slowly over a low heat.
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into a jug and serve at once.
To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
«Use a vanilla pod instead of vanilla extract. Remove the seeds for the cutsard and keep the pod in your sugar pot at home to make vanilla sugar.»
Traditional plum crumble served with a hot vanilla flavoured custard, warming and delicious!