Plum Clafoutis with Orange
Inspired by techniques from NYT Cooking.
Plum halves soaked in orange and baked in a creamy almond batter until caramelised at the edges and barely set in the middle.
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Method
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Equipment
- 23 cm round or oval baking dish (about 2 litres)
- bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 4.7 g |
| Carbohydrate | 32.8 g |
| of which sugars | 26.9 g |
| of which free sugars | 19.7 g |
| Fat | 22.6 g |
| of which saturates | 13 g |
| Fibre | 1.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dish
- 15 g soft unsalted butter, for the dish
Fruit
- 450 g ripe plums, halved and stoned about 8
- 40 g caster sugar
- 2 tsp finely grated orange zest
- 60 ml orange juice
Batter
- 2 large eggs
- 100 g caster sugar
- 45 g plain flour
- 25 g ground almonds
- 1.5 g fine sea salt or table salt about ¼ tsp
- 400 ml double cream
- 1 tsp vanilla
To finish
- 12 g caster sugar, to finish about 1 tbsp
- 1
Macerate the plums. Toss the plums with 40 g sugar, the orange zest and juice and leave 20 minutes while the oven heats to 165 °C (145 °C fan). The sugar and citrus soften the plum skins and draw out some juice for the batter.
- 2
Prepare the dish. Butter the dish and arrange the plums in it cut side up, pouring any juice over them.
- 3
Make the batter. Whisk the eggs with the 100 g sugar until smooth, then add the flour, ground almonds and salt. Whisk in the cream and vanilla to a smooth, pourable batter.
- 4
Bake. Pour the batter around the plums and bake 55-65 minutes, until golden, set at the edges and only barely trembling in the middle (71 °C). The low oven keeps this rich, creamy batter custardy rather than rubbery.
- 5
Finish. Sprinkle with the remaining sugar while hot and let stand 15 minutes. Serve warm or at room temperature.
Storage
Keep covered in the fridge for up to 2 days. Serve at room temperature.
