Prep. time: 12 minutes
Cooking time: 1 hour 15 minutes
 

1. Cook 300 g (10 oz.) of yellow plums for 15 minutes to form a compote; process in a blender to a thick purée.
2. Cook 100 g (3 1/2 oz.) sugar and 30 ml (2 Tbsp.) water to a caramel and swirl it around the bottom and sides of the mold to coat. Preheat the oven to 180° C (350° F).
3. In a saucepan, heat the milk to a simmer, then mix in the yellow plum purée. Stir well, adding the lime zest and aged rum.
4. Beat the whole eggs, mixing in 75 g (3 oz.) sugar until foamy. Whisk the hot milk mixture into the eggs. Add the grated coconut. Stir well and pour into the prepared mold.
5. Add a few pitted yellow plums and cook in a water bath in the oven for 1 hour or until set.
6. Let cool, then refrigerate overnight before unmolding.
7. Serve with the rum caramel sauce.