A fast dessert using everyday ingredients I know you’ll have in your fridge.
A clafoutis (pronounced Clah-foo-tee) is a classic French dessert using cherries and an eggy batter. When you replace the cherries with another fruit, the name of the dessert changes from a clafoutis to a flaugnarde (pronounced Floohn-yard) . I had some plums given to me by my sister and decided to use them in a plum flaugnarde.
It may be a difficult name to pronounce, but it’s not a difficult dessert to prepare. The plums add a subtle tartness which works beautifully with the sweet egg custard. If you don’t have plums don’t despair. This can be adapted to use other stone fruit, or even berries.
Plum Flaugnarde Recipe
- 1/2 cup Plain Flour
- 1/2 cup Caster Sugar
- 4 Eggs
- 1 cup Milk
- 1/2 cup Cream
- 25 grams of Butter, melted
- 6 small plums, halved with the stones removed
3 steps for making this recipe
- Preheat oven to 170 degrees C / 340 degress F. Grease a ceramic baking dish
- Combine the flour, caster sugar and eggs in a bowl. Add the milk, cream and butter and whisk together
- Place the prepared plums with the cut side facing upwards in the baking dish. Pour in the batter and bake for approx 40mins, or until the custard is just set. Remove from oven and dust with icing sugar. Serve soon after removing from oven, as the custard firms when cooling down.