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Plum Clafouti
Prep
10 mins
Cook
1 hr
Servings
8
Difficulty
Hard
This plum clafouti is one of my favorite desserts to make because it's surprisingly simple yet feels elegant enough to impress anyone at your table. Fresh Italian prune plums are naturally rich in antioxidants and fiber, making this treat a bit more wholesome than your average cake. The beauty of this recipe is that it comes together in just ten minutes of prep work, leaving you free to relax while it bakes. The batter is wonderfully forgiving, creating a custard like texture that perfectly complements the juicy plums. With cinnamon, lemon zest, and vanilla working together, every bite tastes like a little slice of European countryside charm.
Ella x
Ingredients
- 66 tablespoons white sugar, divided
- 1414 italian prune plums, halved and pitted
- 33 eggs
- 11 ⅓ cups milk
- ⅔ cup all-purpose flour⅔ cup all-purpose flour
- 11 ½ teaspoons grated lemon zest
- 22 teaspoons vanilla
- 11 pinch salt
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- 22 tablespoons confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
- 2
Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
- 3
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
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