END OF SUMMER
PLUMS BACKED IN CREAMY CRUST
INSTEAD OF CAKE
…what my mother always baked for my birthday…
This is a traditional French Autumn dessert of halved plums baked in a creamy crust
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
- Preheat oven to 350 F
- Pour the milk, cream and vanilla into a saucepan and boil for 1 minute. Set aside to cool.
- Tip the eggs and sugar into a bowl and beat together until fluffy, fold in the flour a little at a time.
- Pour the cooled milk and cream into the egg and sugar mixture, whisk lightly. Set aside.
- 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!