Equal parts cobbler and custard, this French dessert is traditionally made with fresh cherries but is also delicious starring juicy plums.
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 cup whole milk, warmed
- 1/3 cup granulated sugar
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
- 3 eggs
- 1/2 cup whole wheat pastry flour
- 4 plums, halved and pitted
- Powdered sugar for dusting (optional)
Preheat the oven to 400°F. Lightly butter an 8-inch square or round cake pan.
In a large bowl, whisk together butter, milk, granulated sugar, nutmeg, salt and eggs. Add flour and whisk until very smooth. Pour batter into the prepared pan and arrange plum halves, cut-side down, on top. Bake until clafoutis is golden brown and puffed, and plums are juicy and tender, about 45 minutes. Dust with powdered sugar, if desired, and serve immediately.
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