You are here: Home » Recipes » Plum Clafouti Plum Clafouti Recipe by Teresa Blackburn Yield 8 servings A smooth, sweet eggy custard with ripe plums and a tiny crunch on the bottom of each bite. Teresa Blackburn PrintEmail Clafoutis are great warm or cold. For breakfast or brunch with a drizzle of maple syrup it is a sublime treat. Ingredients 12 firm, but ripe plums, pitted and cut into quarters2 tablespoons softened butter3/4 cup raw sugar, divided5 eggs1 dash salt1/2 cup plain Greek yogurt1/2 cup 2 percent reduced-fat milk1 tablespoon vanilla extract6 tablespoons yellow cornmeal6 tablespoons all-purpose flour Powdered sugar Maple syrup Instructions Preheat oven to 400F. Butter a cast iron skillet (or other oven-safe dish). Toss plums into bottom of skillet and sprinkle with 1/4 cup raw sugar. Combine 1/2 cup raw sugar, eggs, salt, yogurt, milk, vanilla, cornmeal and flour in a blender jar. Blend until well mixed with no lumps. Pour batter over plums. Bake about 35 minutes, until center is set but still a bit jiggly. Remove from oven and let cool at least 30 minutes. Sprinkle with powdered sugar before serving. Clafoutis are great warm or cold. For breakfast or brunch with a drizzle of maple syrup, it is a sublime treat. Recipe by Teresa Blackburn