Heat oven to 200C/fan 180C/gas 6 and
put a large baking sheet in to heat up. Put
the plums, sugar and cloves in a pan. Simmer
until the sugar dissolves and the plums are
juicy, 8-10 mins. Mix the cornflour with a
little of the juice, then mix well into the fruit.
Boil for a few mins, stirring, until thickened.
For the custard, blend the yolks and sugar.
Heat the milk, cream and vanilla in a pan
until almost boiling, then gently pour onto
the egg mix, whisking constantly. Return to
a clean pan and heat gently, stirring, until the
mix thickens and coats the back of a spoon.
Cool quickly, then chill. Custard can be made
up to a day ahead and gently reheated.
Roll out two-thirds of the pastry on a floured
surface. Use to line a pie dish, letting the
pastry hang over the edges a little. Fill with
the plums. Roll out remaining pastry, about
2.5cm bigger than the dish, then drape over
the plums. Pinch edges together well, then
make a small hole in the top. Brush with egg
and sprinkle with sugar. Can be assembled
up to 1 day ahead. Place on the hot baking
sheet. Bake for 25-30 mins until golden
brown, and serve hot with the custard.