Cinnamon Millet Custard with Roasted Plums
Silky millet custard meets jammy roasted plums and pistachios in a warm, lightly spiced dessert.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (68 reviews)
INSPIRED BY
Inspired by warm grain puddings and late-summer fruit desserts from home kitchens. The blended millet custard with roasted plums is an original Tastelicious dessert.
Story
Casey likes a warm dessert that tastes more thoughtful than its ingredient list suggests. Millet turns creamy and softly nutty here, while the plums bring a bright, jammy spoonful on top. Pistachios add the little crunch that keeps the bowl from becoming too sleepy. It is the kind of dessert that makes the kitchen smell ready for company.
By Casey
Ingredients
- 1/2 cup millet
- 2 cups whole milk
- 1/2 cup water
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 ripe plums, halved and pitted
- 1 tablespoon light brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped roasted pistachios
Instructions
- Heat the oven to 425 F and arrange the plum halves cut-side up in a small baking dish; sprinkle with brown sugar and lemon juice.
- Roast the plums for 15 to 18 minutes until soft and glossy, spooning the juices over them once.
- Meanwhile, rinse the millet, combine it with the milk, water, cinnamon, and salt in a saucepan, and bring to a gentle simmer.
- Cover and cook over low heat for 18 to 20 minutes, stirring once or twice, until the millet is very tender and the mixture is thick.
- Stir in the honey and vanilla, then blend briefly with an immersion blender until mostly smooth and custard-like.
- Spoon the warm custard into bowls, top with roasted plums and their juices, and scatter with pistachios.
Chef Tips
- Rinse millet before cooking to keep its flavor clean and mellow.
- Keep the simmer gentle so the milk does not scorch on the bottom of the pan.
- Blend only until creamy with a little texture left for a handmade feel.
- Serve the custard warm because it thickens as it cools.
Cook's Notes
- Rinse the millet well before it goes into the milk.
- Stir occasionally while it simmers and scrape the corners of the pan.
- Blend while warm, then loosen with milk if the custard tightens too much.