Plum Clafouti Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
• Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
• Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Steps:

• Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

Steps:

• Grease a shallow 18x28cm ovenproof dish with butter.
• Place the plum halves, evenly over the base of the dish.
• Place eggs and sugar in a food processor and blend until pale.
• Add the flour and essence and process until smooth.
• Add the milk.
• Process until well mixed.
• Pour the batter over the plums.
• Bake in a moderately hot oven (190°C) for 25 to 30 minutes or until the custard is set and golden.
• Serve dusted with icing sugar, cream or ice cream.

Steps:

• Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
• In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
• Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
• Sprinkle with the orange zest and serve hot or warm.

Steps:

• Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
• Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
• Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.

Steps:

• Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
• Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
• Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
• Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.

Steps:

• Preheat the oven to 200°C/gas6. Grease a shallow ovenproof dish (1.5l capacity). Arrange the plums in the dish, spreading them in an even layer. Place in the oven for 5 minutes so the dish will be hot when you come to pour the batter (important!).
• Sift the flour into a bowl and add the sugar. Mix the coconut milk, milk, eggs and vanilla. Whisk into the flour mixture to make a smooth batter. I usually just throw it all in a belnder & whizz until I have a smooth batter!
• Pour the batter over the fruit. Bake for 20 - 25 minutes or until set and golden in colour.
• Scatter the dessicated coconut over the top and serve straight away with whatever you fancy (see my ideas above).