To call something “perfect” is a big statement, but this clafoutis is so good, I urge you to make it when plums are in seasons. It is my to-go recipe when plums are in season. A perfect dessert if you crave for something sweet, fruity and comforting at the same time. I sometimes find clafoutis a bit heavy, but this one or my gluten-free mango clafoutis produce the lightest and creamiest clafoutis, somewhere between custard and flan.
The original recipe is from one of my favourite baking book, Flour by Joanne Chang. I have played with the recipe enough to provide variations on a whim. Sometimes, I would add a touch of cinnamon or cardamom to the sweet vanilla base for some warmth. Grated fresh ginger (1/2 tsp or so) would give the clafoutis a spicy kick. And yes, rosemary is really lovely too, imparting a woody herb fragrance. On rosemary in dessert, I would have to credit to an Italian cookbook I came across recently in a bookstore – there was an apple rosemary cake. Ah, I would like to try that next!
The perfect plum clafoutis
Based on a recipe in Joanne Chang's Flour
Ingredients
- 1/4 cup (60g) unsalted butter, melted
- 6 medium plums, pitted and cut into eighths
- 1/2 cup castor sugar
- 4 eggs
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 tablespoon vanilla extract
- Optional: 1/2 teaspoon almond extract or 1/2 tsp of finely chopped rosemary or 1/2 tsp cinnamon powder
- Confectioners' sugar for dusting
Instructions
- Position a rack in the center of the oven, and heat the oven to 200C (400F).
- Pour the melted butter into a 9-by-13-inch baking dish, and swirl the dish to coat the bottom and sides with the butter.
- In a medium bowl, toss the plums with 1/4 cup of the sugar and then pour into the baking dish, spreading evenly.
- In a medium bowl, whisk the eggs until blended. In a separate bowl, whisk together the remaining 1/4 cup sugar, the flour, and salt. Whisk the sugar-flour mixture into the eggs. Then whisk the milk and the vanilla and any optional flavouring into the egg mixture. Pour the batter over the plums.
- Bake for 40 to 45 minutes, or until the clafoutis is golden brown and puffy. Let cool on a wire rack for about 30 minutes. Dust generously with confectioners' sugar and serve warm.
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