Plum and Raspberry Clafoutis


4 Tbsp butter, melted, plus more for the pan
1 pound firm, ripe plums
1 cup raspberries
3 large eggs
1/2 cup flour
1 tsp vanilla extract
1/2 cup plus 2 Tbsp sugar
1 1/3 cup milk


Position the rack in the top third of the oven. Preheat the oven to 375 degrees F. Liberally butter the bottom and sides of a 2-quart shallow baking dish.

Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.

In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, and then add the vanilla. Whisk in the 1/2 cup sugar, then the milk.

Pour the custard mixture over the fruit and bake for 30 minutes.

After 30 minutes, slide out the rack that the clafoutis is resting on, and sprinkle 2 Tbsp of sugar over the top.

Continue baking the clafoutis for about 30 more minutes, until the custard feels slightly firm in the center and the top is a nice golden brown.

This recipe is also linked to...

Seasonal Sunday
Food on Friday: Plums

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