Red plum clafoutis

Name: Red plum clafoutis
Ingredients: 250 g ripe red plums; 10 g butter; 3 eggs; 4 tablespoons sugar; 1 teaspoon vanilla extract; 230 ml milk; 100 g flour; 1 teaspoon lemon zest; 20 g powdered sugar

Dessert - Red plum clafoutis by Suzana D. - Recipia

Red plum clafoutis, baked until the fruit is soft under a thin batter with browned edges and a creamy center. I had very ripe, fragrant red plums, and my mind went to the not-too-sweet dessert we enjoy at home. I look for plums that feel soft to the touch but still have intact skins. Preparation: 15 minutes. Cooking: 35 minutes. Rest: 45 minutes. Total time: 95 minutes. Servings: 4. About 300 kcal and 10 g protein per serving.

Ingredients

250 g ripe red plums
10 g butter
3 eggs
4 tablespoons sugar
1 teaspoon vanilla extract
230 ml milk
100 g flour
1 teaspoon lemon zest
20 g powdered sugar

Preparation

1. Preheat the oven to 180°C and grease the baking dish with 10 g of butter. 2. Remove the plum stones, cut the plums into halves or quarters, and arrange them in the dish. 3. Beat the eggs with the sugar and vanilla. Add the milk, flour and lemon zest, then whisk well until the batter is smooth. 4. Pour the batter over the plums and bake for 35 minutes, until the edges are browned and the center is set. Leave the clafoutis to cool for 45 minutes, then dust it with powdered sugar.

Notes

The flour can be replaced with the same amount of gluten-free baking flour blend; the center will have a slightly different texture, but will still be soft. The regular version contains gluten, eggs and dairy. Serve with a cup of black tea. The texture is more like a thick pancake baked whole than a sponge cake. Very ripe but still firm plums hold their shape better than very soft ones, which can sink under the batter. If they release a lot of juice after cutting, pat the flesh dry with paper towels before putting it in the dish, so liquid doesn't pool. Finely grate the lemon zest, avoiding the white pith, which can taste bitter. A 22 cm round dish that's not too deep gives the batter room to bake in a thin, even layer. Covered, it keeps in the fridge for up to 3 days; before serving, it's best to let it sit out for a little while so it's not cold.