In a bowl, whisk the eggs, add the sugar and vanilla extract and mix, add the milk and mix well. Strain liquid through a sieve into a jug.
Place ramekins or a large dish into a large baking tray lined with parchment or newspaper.
Pour egg mixture into ramekins or dish, pour hot water into baking tray until water comes up to over half-way on the ramekins ot dish. Grate over nutmeg generously.
Place in preheated oven at 130° for 25/30 minutes till mixture is lightly set.
Remove and cool.
In a saucepan, add water, grate the oranges and add with the juice. Add sugar, star anise and cinnamon stick, place on moderate heat.
Cut plums in half, remove stone and quarter, add to the simmering liquid.
Poach gently for 10 minutes, when the juice is reduced remove from heat. Cool.
Serve the egg custard with the plumes and whipped cream and a sprinkling of pistachios.
