Adorning the cloaks and garments of royalty, the colour purple was often called imperial purple due to the close association. The word purple is a derivative of the original Greek porphura, the name of the Tyrian purple dye of antiquity extracted from a spiny snail. The pigment was extremely expensive to produce and only the very wealthy could afford clothes dyed the colour of grapes and plums. As a secondary colour, purple is wedged between red and blue on the colour wheel. The tones leaning towards the blue side of the spectrum were desired due to their association with the rare blue pigment favoured by artists and craftsmen.
Very little research is readily available concerning the British artist Benjamin Roberts. From the date of the painting, one can gather that he was active during the Victorian movement in the United Kingdom. The delicate details of the yellow butterfly, small tendrils on the leaf and the gleaming water droplet upon the plum epitomise the art of this period. The delicacy of the painting is matched in the subtle flavouring in the recipe of the baked custard. With the mellow warmth of the nutmeg and the fragrant vanilla, this simple custard is studded with bright plum slices that are carefully arranged to fashion a purple-tipped flower.
Baked Custard with Plums
Yield: 4 servings
2 eggs
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
200 ml heavy cream
1/2 cup whole milk
1 plum
Preheat the oven to 350°F/180°C. In an oven-proof bowl, mix the eggs and sugar together, stirring until the sugar dissolves. Add the vanilla, nutmeg, cream and milk and mix well. Place the bowl in a roasting pan and fill with water until it is half way up the sides of the pan. Slide into the oven and bake for 30 minutes.
Meanwhile, cut the plum in half and remove the pit. Slice each half into quarters and divide each quarter into three crescents. Set aside.
After 30 minutes remove the custard from the oven. It should still be soft but beginning to set around the edges. Arrange the plum slices in a circle starting around the outside edge and moving inwards. Put the custard back into the oven for an additional 15-20 minutes until the centre is just set. Serve warm or at room temperature.
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12 comments
Megan Fizell (@tresjoliestudio) (@tresjoliestudio) says:
Jul 1, 2011
Colour Purple – Benjamin Roberts – Baked Custard with Plums http://goo.gl/fb/m6DPw #food #art
Rosa May (@RosasYummyYums) says:
Jul 2, 2011
That is such a fabulous color! Your baked custard looks so delicious.
Cheers,
Rosa
Joanne says:
Jul 2, 2011
that has to be one of the prettiest desserts I’ve ever laid eyes on!
Big Fan says:
Jul 2, 2011
Your dessert is great looking.
Patricia Fizell says:
Jul 5, 2011
Yummy looking baked custard. Very colorful!
Shirley says:
Jul 7, 2011
Your baked custard is way more beautiful than that painting. The plum rose is gorgeous!
Deborah Dowd says:
Jul 7, 2011
This is so pretty- very impressive for company!
breukelenlife (@breukelenlife) says:
Jul 8, 2011
Colour Purple – Benjamin Roberts – Baked Custard with Plums http://goo.gl/fb/m6DPw #food #art @tresjoliestudio
Keely aka The Richest Girl in Bondi says:
Jul 8, 2011
This is the best presented dessert I’ve ever seen. The beauty of the plums arranged as a rose almost make this seem too beautiful to eat. Almost.
deana says:
Jul 18, 2011
Gorgeous plums, Megan… the pattern is hypnotic and that painting is luscious. Num
Julie says:
Jul 19, 2011
What patience you have! Gorgeous dessert.
Stephen Weinstein says:
Sep 15, 2011
Your rosebud pattern in the Baked Custard photo is too good to eat.
I recently purchased Prune plums at a Farmer’s market. Their color instantly caught my eye.The opaque gray/violet color that overlaps the translucent dark plum background is beautiful. The Robert’s painting shows a little of that. The Ryselburghe painting is a more vivid demonstration of the amazing prune plum coloring.