Easy Plum Clafoutis
I made a clafoutis before from cherries and apples. Plums sounded like they would be amazing.I found a recipe on Epicurious.com I followed the recipe except that I used Half and Half instead of whole milk. I baked mine in an iron skillet.
Ingredients
- 1 tablespoon butter
- 8-10 medium plums (I used 4 sliced, not halved)
- 1/2 cup plus 3 TB sugar (original is 2/3 c)
- 4 eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk (I used 1/2 and 1/2)
- 2 teaspoons vanilla extract
- powdered sugar, for garnish
Instructions
Heat the oven to 350°F then butter a cast 9 inch cast iron skillet, set aside. Cut the plums in half and remove the pit. Then, half again, and each wedge into 3 pieces. Toss the plums with 1/2 cup of the sugar. Once the plums have been coated in sugar, arrange them evenly in the skillet sideways in a spiral.
In a medium bowl, whisk the eggs, the remaining 3 TB sugar, flour, and salt. Lastly, add in the half & half and vanilla and whisk until a batter is formed. Pour the batter over the plums into the cast iron pan. Bake the clafoutis for about an hour on the center rack of the oven or until it has risen, the center is set and the edges are golden brown. Remove from the oven and allow to cool for just 10 minutes. Dust/sift with powdered sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven. Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
