Plum Clafoutis

From Stone Fruit Cooking with Hugh Groman Catering


Serves 8

  • 6 large eggs
  • 7 tablespoons sugar
  • 1¼ cups milk
  • 1½ tablespoons vanilla
  • ¾ cup flour
  • 1 teaspoon cardamom, ground
  • 3 cups sliced plums
  • Powdered sugar for garnish

Preheat oven to 350º. Butter a 10-inch round casserole pan (or similar size: larger pans make a thinner clafoutis).

Mix all ingredients except the plums and powdered sugar together in a blender or with an immersion blender until combined and smooth. Lay the plums in the bottom of the casserole pan and pour the batter over the plums. Bake for about 40 minutes or until puffed and golden. Dust with powdered sugar and serve.