Despite pre-cooking the plums with butter and sugar, they were still a bit too sour.
this post was submitted on 21 Jul 2025
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Looks amazing ! Did the sugar in the custard/goumeau balanced the sourness of the plums ? In my family, we typically put a lot of sugar for plums and rhubarb pies, and in the end, the sourness is outweighed by the sugar.
I actually tend to put way less sugar than recommended by recipes, 30 to 50% less, but those plums definitely needed more. It's hard to find good and affordable fruits in Japan compared to my habits from France, where summer fruits like plums don't need to be topped with sugar at all. I think it is the first time I have had to sprinkle more sugar on top of my pie at the end to balance the sourness.