Satsuma plum clafouti

satsuma plum clafouti



1.Preheat oven to 180°C/350°F.
2.Combine custard, flour and egg yolk in a medium bowl.
3.Beat egg whites in the small bowl of an electric mixer on high speed until soft peaks form; fold gently into custard mixture. Pour into a 24cm (9½-inch) round ovenproof pie dish.
4.Pat plums dry with absorbent paper; arrange plums, cut-side down, over custard. Place pie dish on oven tray; bake, uncovered, about 40 minutes or until firm.
5.Just before serving, dust with sifted icing sugar.

Sometimes called Indian blood plum, the large plum used in this recipe has a distinctive dark red to purple fibrous flesh, is extremely juicy, pleasantly sweet, and is the plum most often found canned. Canned apricots or peaches can be substituted for the plums. A delicious time-and waist-saving recipe.


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