Clafoutis. Sounds soo fancy and French. It is French and seriously tasty, but not particularly fancy. After a trip to the countryside, we came home with a punnet of these gorgeously sweet and juicy plums. I thought I’d try my hand at this famous pudding and was rewarded. The tartness of the plums somehow came out after baking and the touch of cardamom really compliments the egginess. It is a weirdly moorish texture that you get used to and can’t get enough of. A little like a pancake, a custard and a souffle all in one.
- touch of butter
- 2 Tbsp palm sugar
- 1/3 cup granulated sugar
- 4-5 plums, halved and stones removed
- 3 eggs
- 1/8 tsp almond extract
- 1/8 tsp ground cardamom
- 1 1/4 cups almond milk (can also use regular milk)
- 1/4 cup plain flour
Preheat the oven to 375F or 190C while you are prepping. Butter a casserole dish or pie tin and sprinkle with the 2 tbsp palm sugar. I like the depth and color of the palm sugar on the base of the clafoutis, but feel free to use granulated sugar instead. Place the plums cut side down evenly spaced in the dish.
Place the eggs, almond extract, cardamom, and almond milk in a bowl and whisk together. Slowly whisk in the flour till combined. Pour whole mixture over the plums. Place in the oven and cook about 30 minutes till no longer wobbly and a toothpick comes out clean. Let cool and dust with powdered sugar if you want.