Recipe excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler ©2024. Revealed by Chronicle Books. Pictures ©Joann Pai.
“Small, inexperienced, and candy, the Reine Claude is plum royalty. Additionally known as greengage plums, they arrive in Provençal markets in August and final by means of September stacked in triumphant, tumbling towers to be eaten recent out of hand, cooked into jams and tarts, and preserved in eau-de-vie for colder, much less reine-rich days. To know them is to like them, however I like them most blanketed in custard and baked into clafoutis. Serve for dessert, saving any leftovers for the subsequent morning. An in a single day within the fridge concentrates the clafoutis additional, the densely wealthy, creamy, plum-dotted spoonfuls finest savored barefoot and solo immediately out of the chilly dish, sizzling espresso at hand. It’s breakfast, for queens.” —Rebekah Peppler
Reine Claude (Or Different, Lesser Plums) Clafoutis
Makes 1 (10-inch/25-cm) clafoutis
- 2 tablespoons (28 grams) unsalted European butter, plus extra for the pan
- 1½ kilos (680 grams) Reine Claude (or different plums comparable to Mirabelle or Damson), halved and pitted
- ¾ cup (180 ml) complete milk
- ½ cup (120 ml) heavy whipping cream
- 3 massive eggs (150 grams)
- ½ cup (70 grams) all-purpose flour
- ¼ cup plus 1 tablespoon (65 grams) granulated sugar
- ¼ teaspoon flaked sea salt
-
Preheat the oven to 375°F (190°C).
-
In a small saucepan over medium warmth, soften the butter and cook dinner, swirling sometimes, till it smells nutty and toasted and the milk solids flip golden brown, 3 to 4 minutes. Take away from the warmth instantly and funky utterly.
-
Brush the underside of a 10-inch/25-cm spherical baking pan or dish with butter. Add the plums in an excellent layer to the baking pan.
-
In a blender, mix the cooled browned butter, milk, heavy cream, eggs, flour, ¼ cup (50 grams) of the sugar, and the salt. Mix for 1 minute. Gently pour the combination over the plums, and sprinkle with the remaining 1 tablespoon of sugar.
-
Bake till the highest is flippantly browned and the custard is simply set, 35 to 40 minutes. Serve heat or at room temperature. Leftover clafoutis will preserve, coated, within the fridge for as much as 3 days.
