Plum Clafoutis
By: Anonymous
Published: Saturday, February 13, 2010 - 3:38am

Ingredients




3 eggs
cup sugar plus
2 tablespoons sugar
teaspoon salt
1 cup whipping cream
6 tablespoons melted butter
Seeds of 1/2 vanilla bean
1 tablespoon Cognac or plum brandy
cup flour
Butter for greasing pan
2 cups sliced plums, ¼" thick tossed with
1 tablespoon sugar

Preparation

1 In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth. 2 Coat 1-quart ceramic gratin or baking dish with butter and sprinkle with 1 tablespoon sugar. (You will be serving clafoutis from this dish.) Pour half of batter in dish and distribute 3/4 of plums evenly on top. Pour in remaining batter and scatter last of plums on top. (Don't worry if they start to sink.) Sprinkle with remaining 1 tablespoon sugar. 3 Bake at 450 degrees until top is light gold and sides are set but still slightly soft in middle, about 20 minutes. Let rest 10 minutes; serve immediately. 4 This recipe yields 8 servings. 5 Comments: Suzanne Goin, chef-proprietor at the West Hollywood restaurant Lucques knows exactly what to do with plums: Use their acidity and astringency to stand up to butter, cream and Cognac in an adaption of the French cherry-studded dish clafoutis.