CLAFOUTIS

Plum Clafoutis

HAIKU

END OF SUMMER

PLUMS BACKED IN CREAMY CRUST

INSTEAD OF CAKE

…what my mother always baked for my birthday…

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RECIPE

This is a traditional French Autumn dessert of halved plums baked in a creamy crust

Ingredients:

4 1/2 oz. milk

4 1/2 oz. light or heavy cream

2-3 drops of vanilla essence

4 extra large eggs

2/3 cup sugar

1 tbsp. flour

1 oz. butter, not salted

 3 to 5 large plums, stones removed and halved

2 tbsp. brown sugar

1 tbsp. cognac, optional

powder sugar to sprinkle on top dish

serve hot or warm with whipped cream

Preparation:

  1.  Preheat oven to 350 F
  2. Pour the milk, cream and vanilla into a saucepan and boil for 1 minute. Set aside to cool.
  3. Tip the eggs and sugar into a bowl and beat together until fluffy, fold in the flour a little at a time.
  4. Pour the cooled milk and cream into the egg and sugar mixture, whisk lightly.  Set aside.
  5. Place a pat of butter into your baking dish and melt in the over until foaming, remove dish and place the halved plums in a circular fashion, sprinkle the brown sugar and bake for 5 minutes.  Next, pore the egg batter over the plums and bake for 30 minutes until golden brown.  Dust with powdered sugar.

…and voila…your clafoutis is ready…Bon Appetit!