clafoutis with plums
Servings: 4
ingredients:
- 500 g plums (before rinsing, trimming & pitting)
- 250 ml milk (full-fat/whole milk)
- 60 g fine white sugar
- 2 packets vanilla sugar (about 2 tbsp)
- ¼ tsp ground cinnamon (optional)
- a pinch of salt
- 4 eggs
- 75 g all-purpose flour
- butter (for the tart form)
- icing sugar (for serving)
Equipment:
- tart form (Ø 26 cm)
- electric handheld mixer
how to:
- Preheat the oven to 160° C fan.
- Butter the tart form.
- Rinse the plums, trim the plums, halve each plum & discard the pit. Then cut the plums into small slices. Set aside.
- Mix sugar, vanilla sugar & the ground cinnamon (optional). Add a pinch of salt.
- With the electric handheld mixer: mix the eggs until fluffy. Add the sugar mix & mix until fluffy.
- Sift the flour onto the egg-sugar mess and mix until well combined. Avoid any lumps of flour!
- Pour the flour mess into the tart form.
- Distribute the plums evenly all over the flour mess.
- Bake for at least 45 min.
- Sprinkle some icing sugar generously all over the still warm clafoutis.
- Serve warm - or at least at room temperature.
Notes
Servings: It's 4 large servings - you may also go for 6 or 8 servings!
Plums: You may also work with about 300 - 400 g plums. However, don't exceed the 500 g limit!
Baking: After 45 min the clafoutis is still soft. If you like it more solid add another 10-15 min to the oven session.
If there are any leftovers store them in your fridge. Next day they'll be fine cold out of the fridge.
No experience w/ freezing. (I won't recommend it!)