Custard-like cake baked with plums makes up this twist on a classic french dessert.
Being a Mom is awesome, at least most of the time. John is five months old now and his emerging personality is so fun. I swear he smiles more than any other baby his age, and my heart melts with every single one. I’m finally finding more time to spend in the kitchen, though I must admit the increase in baked goods is kind of ruining my baby weight loss plan.
I’m also finding spare time to fantasize about baking, rather than the next time my head gets to hit the pillow (I’m so glad those days are mostly behind me). And instead of falling asleep the second my head hits that pillow, I have a few moments to dream up something delicious before drifting off. Clafoutis (pronounced claw-foo-tee) is something I’ve had on my to-bake list for quite some time and spent the better part of last week thinking about.
Clafoutis may seem foreign and complicated, but it is really a humble and simple dessert. A thin, light batter that comes together in a blender in mere seconds is poured over sliced fruit and puffs as it bakes. A dusting of powdered sugar finishes it off, and that’s it. Serve it warm or at room temperature, and I really liked it with a dollop of whipped cream.
If you’re looking for something to compare clafoutis to, it reminds me of crepes, a dutch baby oven pancake, or popovers. It is traditionally made with cherries, but many other fruits work just as well. I had a handful of ripe black plums so that’s what I used and I loved them in this dish. I enjoyed a few servings and then we finished it off for breakfast the next morning.
I have more time these days, but still not that much time and so desserts like this are a lifesaver. It takes just a few minutes to prep and then my oven does the rest of the work. Please don’t let the foreign name of this classic French dessert throw you, and don’t let it sit on your list for long, I wish I would have baked it ages ago!
- 1 lb plums (454 grams, 4 large)
- ¼ cup orange liqueur, such as Cointreau or Grand Marnier (60 ml)
- ⅔ cup granulated sugar , divided (133 grams)
- 1 cup whole milk (267 ml)
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup all-purpose flour (60 grams)
- Pinch salt
- Powdered sugar , for dusting
- Toss the plums with the orange liqueur and ⅓ cup of the sugar in a bowl and let sit for 30 minutes.
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a blender, combine the milk, eggs, vanilla, flour, salt and remaining ⅓ cup sugar. Add ¼ cup of the liquid from the macerated plums. Blend until smooth.
- Pour just enough batter into the prepared dish to coat the bottom. Place in the oven and bake until set, about 5 minutes. Remove and scatter the plums over the baked later. Pour remaining batter over the plums.
- Bake until puffed and golden, 40-50 minutes. Dust with powdered sugar and serve immediately. Clafoutis will deflate as it cools.