In a saucepan off the heat, combine the sugar, cornstarch and cinnamon. Whisk in the egg and egg yolks, then the milk and cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Remove from the heat. If needed, strain through a sieve to remove any lumps. Spoon the pastry cream into the cooled crust. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 4 hours or until completely chilled.
Plums
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