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Plum Clafoutis

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Serves 4 to 6

  • To learn more, read:
    Custards
  • by from Fine Cooking
    Issue 118

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs.
 

  • 1 Tbs. sliced almonds
  • 7 Tbs. granulated sugar
  • 1 oz. (2 Tbs.) unsalted butter; more for the pie plate
  • 12 oz. (3 to 5 medium) red or black plums, pitted and quartered
  • 1 Tbs. brandy
  • 1 Tbs. amaretto
  • 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
  • 1/4 tsp. table salt
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp. pure vanilla extract
  • Confectioners’ sugar for dusting

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

nutrition information (per serving):
Calories (kcal): 260; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 7; Protein (g): protein g 6; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 120; Fiber (g): fiber g 1;

Photo: Scott Phillips

This might be my new favorite dessert...I've made it twice already this week! The second time was even better using Cherums which are a cherry-plum hybrid. It's worth seeking them out while they are in season. What's better than a vanilla-flavored pudding-like dessert with a hint of cherry and almonds? Divine.

Great summertime dessert. Definetly not too sweet and the custard add just the right amount of creaminess to compliment the fruit. I am a big plum fan and I added more than what the recipe calls for and it still turned out perfect! I was using my oven so I made this before dinner and let it rest at room temp. It was still warm (the plum syrup is like molten lava!) and the custard set very nicely. This would be great for pears too. A great go to for an easy fruit sweet treat. Will keep it around.

I made this for a few friends and we all loved it. I used more plums than called for and was happy with this. Delicious! Not too sweet & really pretty healthy for a dessert. Definitely will be on my summer roster.

This looked so good in the Fine Cooking magazine I just had to make it. It was delicious! The combination of the custard and plums was amazing. I even spent the time to learn how to pronounce Clafoutis. I will be making this again.

I made this for a dessert served after the theater, and it was perfect...light, not overly sweet and very tasty. It was also easy to prepare, and because the plums were large, I needed only two. I also sliced them thinner and in some cases, halved the slices. I would suggest using a deep-dish pie plate as it bubbled over for me. But very good and will be making it again.

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