Clafoutis

We made plum clafoutis from this recipe. It puffs up like the beginnings of Yorkshire pudding, but the thick egg mixture forms a custard, with the add-ins baked in. We used plums we had gotten at the farmer's market 3 weeks before, in desperate need of being eaten (wrinkly but otherwise good), for this one.

Plums
3 T fruit liqueur- we used pomegranate schnapps - the recipe calls for Vieille Prune de Perigord
6 eggs
1 t salt
1 1/2 cups heavy cream 1/2 cup sugar
1/2 cup flour

Preheat the oven to 375. Quarter the plums, and soak in the liqueur. While they are soaking, blend the eggs to frothy, add the cream, salt, sugar, and then sift the flour in. Use an immersion blender or electric mixer on high to blend.

Butter and flour the pan (select a pan size which will allow you to spread your plums in a single layer on the bottom). I will admit that the Pam flour product works really well for this. I swear they sweeten it, and it gives a nice crisp underside rather than a floury one. Place the plums in the pan carefully so as not to disturb the butter and flour and pour the liqueur over them. Pour the batter over the top. Bake for 45 minutes until golden brown and the custard has set.

Serve with powdered sugar sifted on top if desired.

I've seen a lot of recipes use milk rather than cream, making a thinner custard. The recipe linked above has a lot of ideas for variations on this- different fruits, liqueurs, custard versus cake, etc.

Update: we've made this with apple, and it was good, but not as good. I tried a sweet dessert wine in one. The overripe plums gave an amazing flavor to the 1st round. I would think that ripe or overripe stone fruits of any sort or berries would be amazing.