PLUM CLAFOUTI
A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!
Provided by GibsonsGirl
Categories World Cuisine Recipes European French
Time 1h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g
PLUM CLAFOUTIS
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Provided by Gemma Stafford
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
- Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
- Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
- In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
- Pour the batter over the plums into the cast iron pan.
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
- Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
- Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
PLUM CLAFOUTI
Make and share this Plum Clafouti recipe from Food.com.
Provided by JustJanS
Categories Pie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 372.6, Fat 15.6, SaturatedFat 8.4, Cholesterol 176, Sodium 178.6, Carbohydrate 48.5, Fiber 3, Sugar 32.6, Protein 11.8
PLUM CLAFOUTIS
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.
EASY PEASY PLUM CLAFOUTI!
A classic plum recipe which is easy to make, takes hardly any time and is delicious - eat is with your choice of accompaniment... ice cream, custard, whipped cream, mascarpone etc. Enjoy!
Provided by Um Safia
Categories Tarts
Time 45m
Yield 4 decent size servings, 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 385.4, Fat 18.4, SaturatedFat 13.1, Cholesterol 147.8, Sodium 98.1, Carbohydrate 47.9, Fiber 2.5, Sugar 25.7, Protein 9.6
PLUM CLAFOUTIS
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Provided by Steven Satterfield
Categories Dessert Kid-Friendly Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
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.
CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness. Our easy clafoutis recipe uses a mixture of berries and nutty ground almonds
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
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