Plum Flaugnarde (Print Version)
# Ingredients:
→ Fruit
01 -
350g plums, pitted and thickly sliced
→ Batter
02 -
3 large eggs, at room temperature
03 -
70g all-purpose flour
04 -
50g sugar, plus 1 teaspoon for garnish
05 -
60ml heavy cream
06 -
Pinch of salt
07 -
180ml whole milk
08 -
1 1/2 tablespoons kirsch (or Cognac, brandy, rum)
09 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 200ºC. Generously butter a 1.75L baking or gratin dish. Arrange the sliced plums evenly across the bottom of the dish.
02 -
In a medium bowl, whisk together the eggs, flour, sugar, heavy cream, salt, and about one-third of the milk until completely smooth with no lumps. Gradually whisk in the remaining milk, kirsch, and vanilla extract until well combined.
03 -
Pour the custard mixture over the plums in the baking dish. Bake on the middle rack until the custard is just barely set in the center, approximately 20 minutes.
04 -
Remove from the oven and place on a cooling rack. After one minute, sprinkle the reserved teaspoon of sugar over the top for a delicate finish.
# Notes:
01 -
A flaugnarde is a traditional French dessert similar to clafoutis but made with fruits other than cherries.
02 -
For the best texture, ensure eggs are at room temperature before incorporating into the batter.