Plum Flaugnarde (Clafouti)
Serves 6-8
7 yellow plums, halved and pitted
3 tbsp butter melted
6 tbsp white caster sugar
3 eggs
1 1/3 cups whole milk or light cream
dash of Armagnac
2/3 cup all purpose flour
1 tsp grated lemon zest
2 tsp vanilla extract
1 pinch salt
1/2 tsp ground cinnamon
2 tbsp icing sugar for dusting
Preheat oven to 350°F. Butter a 9-10 inch pie pan, and sprinkle 1 tablespoon of sugar over bottom. Arrange the plum halves with cut side down, in a decorative pattern, until they cover the entire bottom of the pan. Sprinkle 2 tablespoons of sugar over the top of the plums.
In a food processor, combine the remaining 3 tablespoons of sugar, eggs, butter, milk, flour, lemon zest, cinnamon, vanilla, armagnac and salt. Process until smooth for about 2 minutes. Pour over the plums in the pan evenly.
Bake for 50 to 60 minutes, until firm, puffed and nicely golden around the edges. Remove the flaugnarde from the oven, and allow it to cool for a half hour or so, during which time you’ll see it deflate and settle a bit. Serve it warm or at room temperature, dusted with powdered sugar.
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