Plum Clafouti

We made this plum clafouti and although I burned the edges, it still turned out pretty well! What a great alternative to traditional cobblers or cakes!

Plum Clafouti

(the following recipe serves 6-8, but you could easily cut it in half, if desired)

butter for baking dish

8-10 ripe plums

1/2 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon coarse salt

1 cup milk

1 cup heavy cream

1 tablespoon cold unsalted butter, cut into small pieces

Confectioner’s sugar

1. Preheat oven to 450°F. Butter a shallow 12x8 inch baking baking dish.

2. Place the plums stems side up on a cutting board. Cut each plum off center so the knife just skims the center pit making two rounded lobes of plum. Cut around the pit with a small sharp knife. Discard the pit and add the flesh to the baking dish. Place the plum lobes cut side up in the prepared baking dish.

3. Whisk the eggs in a bowl until frothy. Gradually whisk in the sugar until well blended. Add the vanilla.

4.In a large bowl combine the flour and salt. In three or four additions gradually whisk in the milk and the cream until the batter is smooth and thick. Whisk in the beaten egg mixture until blended. The batter will be the consistency of a crepe batter.

5.Pour the batter over the plums. Dot the surface with the butter. Bake until puffed and golden and no longer runny in the center, 35 to 45 minutes.

6. Cool slightly before serving. Sprinkle with confectioners sugar and spoon onto dessert plates.