Fruit Desserts
20130904seasonalsweerschocolatecardamonplumsclafoutis.jpg

[Photograph: Shulie Madnick]

Notes: You can bake individual clafoutis servings in 6-8 small ramekins. Adjust baking time accordingly. Adjust sugar level according to taste. 1/2 cup sugar will produce a lightly sweetened dessert.

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About This Recipe

Yield: serves 6 to 8
Active time: 10 minutes
Total time: 1 hour 10 minutes
Special equipment: 10-inch pie plate

Ingredients

  • Butter for greasing the pan
  • 4 to 5 large firm plums, pitted and sliced
  • 3 large eggs
  • 1 1/4 (10 ounces) cups milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (2 1/2 ounces) all purpose flour
  • 1/4 unprocessed cocoa powder (not Dutch)
  • 1/2 to 3/4 cup sugar or raw sugar (see note above)
  • 1/4 teaspoon ground cardamom
  • Pinch of salt (optional)
  • 1/4 cup confectioners sugar, for dusting

Procedures

  1. Adjust oven rack to center position and preheat oven to 350°F. Butter a 10-inch pie plate or a cast iron skillet.

  2. Line the bottom of the pie plate or cast iron skillet with the plums flesh side down leaving a slight space between them and set aside.

  3. To Complete With Food Processor: Combine eggs, milk, vanilla, flour, cocoa, sugar, cardamom, and salt in the bowl of a food processor. Pulse just until incorporated. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar.

  4. To Complete by Hand: whisk the eggs in a large bowl and beat until frothy, then whisk in milk, vanilla, sugar, and cardamon. Add the flour and cocoa powder and mix until just incorporate. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar.