Roasted Plums With Coconut-Cardamom Cream
Published September 16, 2026
David Malosh for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 1 hr 50 min, plus cooling
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Ingredients
For the cardamom cream
1 ¾ cups unsweetened full-fat coconut milk (from 1 can)
¼ cup/50 grams sugar
10 lightly crushed cardamom pods or 1 teaspoon cardamom seeds
4 egg yolks
For the plums
6 medium-large red plums, any variety (about 1 ½ lbs)
¼ cup/50 grams sugar
Nutritional analysis per serving (4 servings)
48 grams carbs; 145 milligrams cholesterol; 415 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams saturated fat; 25 grams fat; 3 grams fiber; 20 milligrams sodium; 5 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the coconut milk with the sugar in a small saucepan over medium heat until the sugar dissolves, then turn off heat. Add cardamom and let steep, covered, for at least 30 minutes.
- Step 2
Whisk egg yolks in a small bowl. Whisk in ½ cup hot coconut milk mixture to temper, then pour back into pot. Cook over low heat, stirring, until cream barely thickens, 3 to 5 minutes, making sure it doesn’t come to a boil, or eggs will curdle. You will have a thin, pourable custard sauce. Strain and transfer to a liquid measuring cup, cover and refrigerate. (This can be done up to 2 days in advance.)
- Step 3
Heat the oven to 400 degrees with a rack in the top position of the oven. Cut plums into thick wedges and toss with sugar.
- Step 4
Pile sugared wedges in a low-sided 9- or 10-inch ceramic or glass baking dish (or skillet).
- Step 5
Bake on top shelf until softened with a crisp sugary top and concentrated plum juices on the bottom, about 30 minutes. Cool to room temperature, and serve with the chilled cardamom cream.
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