Recipe excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler ©2024. Revealed by Chronicle Books. Footage ©Joann Pai.
“Small, inexperienced, and sweet, the Reine Claude is plum royalty. Moreover known as greengage plums, they arrive in Provençal markets in August and last by September stacked in triumphant, tumbling towers to be eaten latest out of hand, cooked into jams and tarts, and preserved in eau-de-vie for colder, a lot much less reine-rich days. To know them is to love them, nonetheless I actually like them most blanketed in custard and baked into clafoutis. Serve for dessert, saving any leftovers for the next morning. An in a single day inside the fridge concentrates the clafoutis extra, the densely rich, creamy, plum-dotted spoonfuls most interesting savored barefoot and solo instantly out of the chilly dish, scorching espresso at hand. It’s breakfast, for queens.” —Rebekah Peppler
Reine Claude (Or Completely different, Lesser Plums) Clafoutis
Makes 1 (10-inch/25-cm) clafoutis
- 2 tablespoons (28 grams) unsalted European butter, plus additional for the pan
- 1½ kilos (680 grams) Reine Claude (or completely different plums equivalent to Mirabelle or Damson), halved and pitted
- ¾ cup (180 ml) full milk
- ½ cup (120 ml) heavy whipping cream
- 3 large eggs (150 grams)
- ½ cup (70 grams) all-purpose flour
- ¼ cup plus 1 tablespoon (65 grams) granulated sugar
- ¼ teaspoon flaked sea salt
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Preheat the oven to 375°F (190°C).
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In a small saucepan over medium heat, soften the butter and cook dinner dinner, swirling generally, until it smells nutty and toasted and the milk solids flip golden brown, 3 to 4 minutes. Take away from the heat immediately and funky totally.
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Brush the underside of a 10-inch/25-cm spherical baking pan or dish with butter. Add the plums in a wonderful layer to the baking pan.
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In a blender, combine the cooled browned butter, milk, heavy cream, eggs, flour, ¼ cup (50 grams) of the sugar, and the salt. Combine for 1 minute. Gently pour the mixture over the plums, and sprinkle with the remaining 1 tablespoon of sugar.
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Bake until the very best is evenly browned and the custard is solely set, 35 to 40 minutes. Serve warmth or at room temperature. Leftover clafoutis will protect, lined, inside the fridge for as a lot as 3 days.