Custardy goodness!

So, a few nights ago I made a horrible mess in the kitchen, however dinner was well worth my time. The conclusion to dinner was a rockin' custard with a spiced plum topping. The garam masala helps tie the plums in with the banana flavor and coconut milk.

Yogurt Custard
1/4 cup brown sugar
2 TBSP white sugar
2 eggs
3/4 cup milk (I used coconut milk)
3/4 cup yogurt (I used a banana vanilla blend)
1 tsp vanilla extract
2 TBSP flour
2 tsp cornstarch
pinch of salt

Preheat oven to 375 F, and set a 3 quart pot of water to simmer. Beat the eggs with the sugar. Add milk, yogurt and vanilla and beat until smooth. Add flour cornstarch and salt. Split the mixture between four 8 oz custard cups. Place custard cups into a 9"x13" Pyrex pan, and carefully pour in enough hot water to be above the level of the custard.
Bake the custards for 20-35 minutes, on the middle rack.Check on the custards starting every 5 minutes or so, the centers should jiggle slightly when they custards are done. Remove the custards from the oven and allow them to cool to room temperature. Cover the custards with cling wrap, and refrigerate for at least 2 hours and up to 2 days.

You can experiment with the yogurt and the milk for a variety of different flavors.

Spiced Plums
2 cups sliced plums
1/4 cup sugar
1/4 garam masala
3/4 cup water
1 tsp corn starch

Combine the ingredients in a small sauce pan, and bring to a simmer. Allow to cook until the sauce begins to thicken.