Name: Plum Clafoutis recipe by Suma Rowjee at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Whole milk - 480 ml / 2 Cups; Sugar - 150 grams / 3/4 cup; Eggs - 3 large / 144 g; All purpose Flour - 50 g; Plums - 8-10 pitted and sliced; Vanilla extract - 1 tsp; 2 tablespoons sugar for topping; Salt - A pinch

ABOUT Plum Clafoutis RECIPE

Clafoutis (Kla-foo-tee) is a rustic, pudding kind of French dessert, traditionally made with unpitted fresh cherries, the kernels supposed to release kind of almond flavor into the dish. You could use berries, peaches, plums, nectarines, pears or even apples. The fruit is sometimes sauteed in butter and sugar and put at the bottom of a pie tin or a cast iron skillet or ramekins.

Ingredients Serving: 8

Whole milk - 480 ml / 2 Cups
Sugar - 150 grams / 3/4 cup
Eggs - 3 large / 144 g
All purpose Flour - 50 g
Plums - 8-10 pitted and sliced
Vanilla extract - 1 tsp
2 tablespoons sugar for topping
Salt - A pinch

Instructions

Preheat the oven to 220ºC / 425ºF. Butter the dish you plan to use. I used ten to twelve 60 ml / 1/4 cup capacity ramekins.
In a small saucepan, add milk, sugar, the slit vanilla bean vanilla and salt. Place over a medium heat and stir to dissolve the sugar until just under a boil.
Meanwhile, whisk the eggs and flour together in a heatproof bowl until smooth. I had to smoothen a few lumps so better to add flour in 2-3 additions.
Remove the saucepan from the heat and slowly ladle the hot milk, say 1/4 cup at a time, into the egg mixture while whisking constantly.
Pour the mixture into the prepared mold and add the plums, making sure they are evenly distributed.
Bake for 25-30 minutes until just set in the center, slightly puffed and browned around the outside.
Remove the custard from the oven and turn the temperature up to 260ºC (500ºF).
Sprinkle the sugar over the top of the clafoutis. Return to the oven for 5-10 minutes to caramelize the sugar.
Let cool on a wire rack for at least 15 minutes before slicing. Serve warm.

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