Fruit à la Russe

Combine non-fat milk, egg, fructose, vanilla, and rum extract in a mixing bowl, whisking until the fructose dissolves and the mixture is smooth and well blended.

Pour the custard mixture into a heavy-bottomed saucepan and place over low heat, stirring constantly to prevent curdling.

Continue heating until the custard coats the back of a spoon and reaches approximately 160°F (71°C) for food safety; do not boil.

Remove the custard from heat and transfer to a clean bowl; allow to cool to room temperature, stirring occasionally.

Rinse the California nectarines and fresh California plums under cold water; pat dry with paper towels.

Halve the nectarines and remove the pits, then cut into thin slices or wedges, keeping the skin intact.

Halve or quarter the plums and remove the pits, leaving the skin on for visual appeal and nutrients.

Divide the cooled vanilla-rum custard evenly among four serving bowls or glasses.

Arrange the nectarine and plum slices artfully on top of the custard, alternating colors and creating an attractive presentation.

Serve immediately at room temperature, or chill until ready to serve if preferred.