Plum and Lemon Clafoutis

Name: Plum and Lemon Clafoutis
Total time: 70 min
Yield: 2
Ingredients: 6 tbsp white sugar, divided; 14 Italian prune plums, halved and pitted; 3 eggs; 1.333 cups milk; 0.666 cup all-purpose flour; 1.5 tsp grated lemon zest; 2 tsp vanilla extract; 1 pinch salt; 0.5 tsp ground cinnamon; 2 tbsp confectioners' sugar

This easy-to-make dessert adds a twist to the classic French clafoutis with juicy plums and zesty lemon.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories186calories

carbohydrates35g

fat3g

protein6g

Dessert U.S.French

Ingredients

6 tbsp white sugar, divided

14 Italian prune plums, halved and pitted

3 eggs

1.333 cups milk

0.666 cup all-purpose flour

1.5 tsp grated lemon zest

2 tsp vanilla extract

1 pinch salt

0.5 tsp ground cinnamon

2 tbsp confectioners' sugar

Directions

Preheat the oven to 190°C (375°F). Grease a 23-cm pie plate and sprinkle 1 tbsp of sugar over the bottom.

Arrange plum halves, cut-side down, to cover the entire bottom of the pie plate. Sprinkle 2 tbsp of sugar on top of plums.

To make the custard: Combine remaining 3 tbsp of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt in a blender. Blend until smooth, about 2 minutes. Pour over arranged plums in the pan.

Bake for 50 to 60 minutes until custard is firm and lightly browned. Let stand for 5 minutes before slicing. Dust with confectioners' sugar before serving.