Creamy clafoutis with caramelized plums
4 servings
20 minutes
Creamy clafoutis with caramelized plums is an exquisite French dessert from the Limousin region. Originally, this rustic pie was made with cherries, but over time variations with other fruits emerged. Here, plums slightly caramelized in butter and sugar create a rich, deep flavor that harmonizes with the delicate creamy base. The batter made from eggs, milk, cream, and a small amount of flour is baked to an airy texture while remaining slightly moist inside. Serving warm clafoutis dusted with sugar adds an extra sweet crispy crust. This dessert pairs perfectly with a cup of strong coffee or a glass of dessert wine, turning any tea time into a true gastronomic delight.
1
Preheat the oven to 210 degrees.
2
Wash the plums well, cut each in half carefully, and remove the pits.
- Plums: 500 g
3
Melt 2 tablespoons of butter in a pan, add the plums, and sprinkle with 2 tablespoons of sugar. Fry for 5 minutes until the plums caramelize. Transfer to a plate.
- Butter: 2 tablespoons
- Sugar: 0.6 glass
4
Grease several small baking molds or one large one with butter. Lightly sprinkle with sugar.
- Butter: 2 tablespoons
- Sugar: 0.6 glass
5
In a bowl, mix cold milk with starch and flour.
- Milk: 210 ml
- Cornstarch: 60 g
- Wheat flour: 4 tablespoons
6
In another bowl, beat the eggs and yolk, then add the remaining sugar and mix well. Then add the cream and mix again.
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Sugar: 0.6 glass
- Cream 40%: 100 ml
7
Combine the milk with the egg mixture.
8
Place the plums in the molds, skin side down. Pour the batter on top and bake in the oven for about 30 minutes until done.
9
Remove from the oven and sprinkle with sugar on top. Serve warm.
- Sugar: 0.6 glass