Custard-like cake baked with plums makes up this twist on a classic french dessert.
Course Dessert
Cuisine French
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Rest Time 30 minutesmins
Total Time 1 hourhr25 minutesmins
Servings 8servings
Calories 189
Author Annalise Sandberg
Ingredients
1lbplums(454 grams, 4 large)
¼cuporange liqueur, such as Cointreau or Grand Marnier(60 ml)
⅔cupgranulated sugar, divided (133 grams)
1cupwhole milk(267 ml)
3large eggs
1tablespoonvanilla extract
½cupall-purpose flour(60 grams)
Pinchsalt
Powdered sugar, for dusting
Instructions
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.