Plum Clafouti

  • Yield 8 servings

A smooth, sweet eggy custard with ripe plums and a tiny crunch on the bottom of each bite.

Plum Clafouti
Teresa Blackburn

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 quarters
2 tablespoons softened butter
3/4 cup raw sugar, divided
5 eggs
1 dash salt
1/2 cup plain Greek yogurt
1/2 cup 2 percent reduced-fat milk
1 tablespoon vanilla extract
6 tablespoons yellow cornmeal
6 tablespoons all-purpose flour
Powdered sugar
Maple syrup

Instructions

  1. Preheat oven to 400F. Butter a cast iron skillet (or other oven-safe dish).
  2. Toss plums into bottom of skillet and sprinkle with 1/4 cup raw sugar.
  3. 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.
  4. 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 

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