1.Heat the oven to 150°C/gas mark 2. Cut the plums into small chunks and place in the bottom of six ramekins.
2. Place the cream and cardamon pods in a pan and heat to just below boiling. Take off the heat and leave to infuse for thirty minutes. Whisk the egg yolks with the caster sugar and add the yoghurt. Whisk the yoghurt mixture into the cream. Strain the custard to remove the cardamon then pour over the plums into the ramekins.
3. Place the ramekins in a small roasting tin and pour hot water into the tin to come halfway up the sides of the ramekins. Bake for twenty to thirty minutes until the custards are just set.
Recipe, Yeo Valley
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