Plummy Clafloutis

I know, this is a particularly fall inspired dish, for when the weather turns crisp and sweaters are taken out and sbnuggled into. However, I find this dish so comforting and this week, despite it being mid-March I want some fall comfort.

I have previously posted about Anna Olson’s fruit medleys and how much I adored them. This recipe is from that same book.

Plummy Clafloutis

Adapted from Anna Olson’s Fresh

You’ll need:

• 4 purple plums
• 1/2 cup all-purpose flour
• 6 tablespoons brown sugar
• 1/2 teaspoon cinnamon or more!
• dash salt
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups 2% milk

1. Preheat oven to 375 °F and grease one rectangular baking dish. I used one that was about 5 inches by 8 inches.
2. Cut plums into quarters and arrange in baking dish. Combine flour,  brown sugar, cinnamon and salt. In a separate bowl, whisk eggs, egg yolk, vanilla and milk. Add milk mixture to flour and whisk until combined. Pour gently over plums and bake for 25 to 30 minutes, until puffed and golden.
3. Serve clafoutis warm or at room temperature. I even like it cold.

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