Put millet in a sieve and blanch (scald) with boiling hot water. Boil milk, fat, grated lemon peel and sugar. Fold in millet and swell in closed saucepan at low temperature for 20 min. Separate the eggs. Stir the egg yolks one by one into the millet. Whip egg whites until stiff and fold in. Put the millet flummery into a sufficiently large bowl or possibly into portion plates and cool.
For the compote, cut plums in half and remove seeds. Stew sugar, fruit, water and cinnamon at low temperature for 5-10 minutes until soft. Cool, remove the cinnamon stick and serve the compote with the Flammeri.
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