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Plum Clafoutis

Traditional clafoutis (clah-FOO-tee) is a French dessert somewhat like a Dutch baby pancake with sweet cherries baked into the top. It’s the perfect cross between custard and cake but is both faster and easier to make than either. My plum version stretches the name a little and while the French wouldn’t go along with calling this a clafoutis, I’m taking the liberty and running with it. This dish is a flash in the pan you can toss into the oven while dinner cooks and enjoy a hot dessert tout de suite (right away or as my good friend Sue says, “tootie sweetie.”) Later, it’s lovely warm, at room temperature, or even cold the next day for breakfast. To serve 8, you might want to add a small serving of sliced strawberries, whipped cream, or ice cream to each plate. Read through the recipe before beginning.
serves 6-8

Ingredients

  • 1 tablespoon (1/2 oz/14 grams) Softened salted butter
  • 8-10 Italian plums (about 120 grams)
  • ½ cup (100 grams) granulated sugar, divided
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons Brandy, Cognac, or Armagnac -- optional
  • 1 ¼ cups (295 ml) milk
  • Pinch Kosher salt
  • ¾ cup (90 grams) unbleached all-purpose flour
  • Powdered sugar for serving

Instructions

  • PREHEAT OVEN to 400 degrees Fahrenheit and place rack at center.
  • BUTTER + HEAT THE PAN: Butter generously a 10 - 11-inch (23cm) cast iron skillet and warm it over low flame. (You can use a 2-quart casserole, too. Warm it in the oven (or on stove over low heat if it's stoneware) with the butter and brush the melted butter around all over before adding the batter and baking.)
  • PIT THE PLUMS and cut in half. In a large bowl, toss the plums with ¼ cup of the sugar, saving the rest of the sugar for the batter. ADD THE PLUM HALVES WITH THE SUGAR cut-side down and evenly to the warm, buttered pan.
  • MAKE THE CLAFOUTIS BATTER: Combine the eggs, vanilla, brandy- if using, milk, the other ¼ cup (50 grams) sugar and a pinch of salt in a blender or food processor (or with a whisk by hand), blending a few seconds. Add the flour and blend until smooth, about one minute.
  • POUR THE CLAFOUTIS BATTER OVER THE PLUMS in the pan or casserole.
  • BAKE THE CLAFOUTIS: for about 30 minutes or until the center is set (small sharp knife comes out clean)and the edges are golden brown. Dust with powdered sugar. The dessert will at first be puffy but will naturally deflate or collapse as it cools. Slice in the pan and serve hot, warm, at room temperature or even cold the next morning for breakfast, should you be lucky enough to have leftovers. Store for up to 5 days, well-covered, in the refrigerator. Do not freeze.

Notes

Copyright Alyce Morgan, 2023.  All rights reserved. Inspiration from my Rhubarb Clafoutis here on More Time at the Table, SAVEUR, and EPICURIOUS. Thanks to the fine writer and cooking teacher Kate Hill for the idea of adding the Armagnac, my favorite digestif.  (Weights are from King Arthur website.)