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Clafoutis with plums

 

Serves 6

 

Preheat oven to 400°f.

In a saucepan, bring to a boil:

⅔ cups heavy cream

½ cup whole milk

Remove from heat and add:

1 teaspoon Cointreau (or vanilla extract)

Stir to combine and set aside to cool.

In a mixing bowl, place:

4 eggs

½ cup sugar

Whisk until pale yellow and creamy. Add:

1½ tablespoons flour

¼ teaspoon sea salt

Whisk until smooth. Add:

Cooled cream mixture

Whisk again to combine. Generously butter a 10-inch baking dish or skillet and sprinkle with sugar. In the bottom of the dish, place:

2 cups tart plums, stoned and quartered

Pour the batter over the plums. Bake until set and nicely browned, about 25 minutes. Cool.

Serve at room temperature.