By Jan
After reading through the amazing Flavor Bible, I knew I wanted to use cardamom with my plums. I think it worked out quite well. I’m not sure if this is truly a clafouti (which is a traditional French dessert made with cherries) but it’s certainly derivative enough to use the name. The plums I used were just super market variety black plums.
The recipe:
Preheat the oven to 375˚
Butter a 9 inch round cake pan with 2 inch sides and dust it with sugar.
Then add to a blender :
3 eggs
1 1/4 cups half and half
1/3 cup sugar + about a tablespoon for dusting the pan.
1/2 cup flour
1 teaspoon ground cardamom
zest of one orange
2 teaspoon vanilla
1/2 teaspoon salt
Set the blended ingredients aside while you cut the plums into a size approximating a cherry—a half inch cube. Toss them with the sugar.
6 plums or about 4 cups chunked
1 tablespoon natural (Turbinado) sugar
Put the plums into the cake pan in an even layer. Pour the egg mixture over it.
Bake for 45 to 50 minutes until it is puffed and the custard is set.
Serve warm or at room temperature, dusted with confectioners sugar.
Enjoy!
Comments (8)
How did it taste, Jan? It looks beautiful.
Jan: It tasted great! I love the silky texture of the custard with the softened plums. And the flavor combo? Loved it!
Posted by Deborah | October 4, 2011 9:17 AM
Posted on October 4, 2011 09:17
That looks yummy!
Posted by Palma | October 4, 2011 9:25 AM
Posted on October 4, 2011 09:25
Jan,
Yummy indeed! You had me at "custard". This would be nice for a brunch menu item.
Posted by Mindy | October 4, 2011 10:16 AM
Posted on October 4, 2011 10:16
This does look really good. It also looks like a very comforting dessert. I'd like to have a slice right now please!
Posted by Cindy Ruth | October 4, 2011 10:45 AM
Posted on October 4, 2011 10:45
Black plums are my favorite. Mad I don't have any on hand to make this right now. Great idea!
Posted by Irene | October 4, 2011 12:33 PM
Posted on October 4, 2011 12:33
Looks great, as I love anything with custard. Since we will be having a brunch menu for Dinner on Saturday, I just may have to add this to the menu:)!
Posted by sheri | October 4, 2011 12:50 PM
Posted on October 4, 2011 12:50
Never thought of cardamom and plums. How wonderful! Looks great, Jan.
Posted by Terry | October 4, 2011 9:25 PM
Posted on October 4, 2011 21:25
Looks tasty and looks beautiful, a deadly combination for being able to practice moderation! Love the idea of the cardamom in there!
Posted by Kayte | October 6, 2011 12:53 PM
Posted on October 6, 2011 12:53