Plum Clafoutis (pronounced klah-foo-TEE) is a dessert or breakfast recipe full of egg custard, fruit and vanilla. Think of a cross between a quiche and a Dutch Baby pancake--yum!
Preheat oven to 350°F. Spray a 9-inch deep-dish pie pan or a 10 inch tart pan with non-stick spray, then spread the fruit in a single layer in the pan.
In a blender or using a mixer, beat the eggs, sugar, flour, vanilla and milk until smooth. Pour the custard mixture over the fruit.
Bake the clafoutis for 40-50 minutes, or until puffed and lightly browned.
Let cool slightly, then dust with confectioners’ sugar.
Can be served warm or cool. Refrigerate any leftovers and eat within a day or two.
Notes
If your plums are especially juicy, you’ll need to reduce the juiciness first. Toss the slices with a couple tablespoons of sugar, then set in a strainer to drain. Discard the juice or substitute it for up to ¼ cup of the milk.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.