The hubby saw the box of plums I had bought and demanded a Clafoutis made with the fruit. The word Clafoutis always made me imagine a light frothy French confection that would be decadent, and difficult to make. Now I had to make it.
I looked around on the Net and found, much to my surprise that a Clafoutis is a ridiculously simple dessert and it would be quite a doddle to make. This baby was right up my street!
8 -10 semi ripe plums, washed, halved and stone removed
1/2 cup milk
1/4 cup cream or fresh malai
4 tbsp powdered sugar
1 tsp vanilla
2-3 tsps brown sugar
2 tsps maida
Preheat the oven at 180C.
Halve the plums and remove the seed. Try to keep the hemispheres of fruit as intact as you can. The seed can stay stubbornly stuck so use a knife to prise it out.
In a saucepan heat the milk, malai/cream and vanilla till it just begins to bubble. I used fresh malai off the top of a pan of fresh full fat milk I had boiled earlier and cooled in the fridge. Stir it and take it off the heat. Leave aside to cool.
Whisk the eggs and the powdered sugar till combined. Add the flour a little at a time and continue to whisk till it is all blended in. Make sure there are no flour lumps.
Wipe your pie dish clean and melt some butter on it. Just pop it into the preheated oven and wait for it to start bubbling. Place the plums cut side down on the butter. Now sprinkle the brown sugar on the plums and the spaces between and put the pie dish back in the oven. Cook the plums for 5 to 8 minutes.
Combine the egg and sugar mixture with the cooled milk and cream. Whisk it well and pour it onto the plums carefully. Put the dish back into the oven and let it bake for 25 to 30 minutes till the custard is set and has a nice golden look.
This tastes best served hot. You can serve it with ice cream and also dust it with icing sugar if you like. The hubby devoured it as it was :)
I adapted this recipe from here. I have halved the quantities approximately and fiddled around with the ingredients to suit our tastes.
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