Plum Clafoutis

What’s easier than making a rhubarb crisp you ask?  Possibly a clafoutis.  A funny baked custardy dish that is both simple and familiar, a clafoutis makes use of whatever summer fruits and berries you have on hand.  I know what you’re thinking.  It’s barely Spring and here she goes talking about summer fruits and berries.  This weekend I went to Broadway market and came away with three plums.  Although I’m not entirely sure where plums would come from this time of year, I knew they would be right at home in a clafoutis.

after placing the plums cut side down in the dish, pour the batter over top

Golden goodness...the plums become very sweet and pick up the vanilla bean

The sugar you sprinkle on after baking for 30 minutes makes a crusty top

Plum Clafoutis – adapted from David Lebovitz Plum and Raspberry Clafoutis from The Sweet Life in Paris

4 tbsp butter, melted
3 firm, ripe plums
3 eggs
1/2 c flour
1 vanilla bean (or 1 tsp vanilla extract)
1/2 c sugar (plus 2 tbsp)
1 1/3 c milk

Preheat your oven to 375 degrees.  Wash the plums, cut in half, removing the pit, and place cut side down in the baking dish.  Whisk the eggs until smooth.  Whisk the butter and flour into the eggs until smooth.  Add the seeds from the vanilla bean (or the extract).  Whisk in 1/2 c of sugar and then the milk.  Pour the custard mixture over the fruit.  Bake in the oven for 30 minutes.  After 30 minutes, sprinkle the remaining 2 tbsp of sugar over the top.  Bake for another 30 minutes until the custard is slightly firm and the top is a beautiful golden brown.

Enjoy immediately (the leftovers aren’t half bad though)

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