Clafoutis with plums
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:
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.