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Before starting this Mirabelle Plum Clafoutis recipe, make sure you have organised all the necessary ingredients.
In a saucepan, heat the whipping cream.
Add the cold milk.
Add one vanilla pod, split in half lengthwise, or some natural vanilla extract.
In a mixing bowl, crack the whole eggs...
... and add the castor sugar.
Beat vigorously with a whisk until pale and fluffy.
Add the flour.
... until homogeneous and lump-free.
Add a dash of kirsch. The amount of rum varies according to the desired flavour intensity. Set aside.
Using a brush, grease a baking dish with clarified butter. Let set.
Line the bottom of the mould with castor sugar.
Tilt the mould to spread to create an even layer of sugar and discard the excess. Set aside.
Cut the Mirabelle plums in half...
... and gently remove the pits.
Place the plums at the bottom of the baking dish.
Add the hot cream and milk to the preparation while stirring with a whisk. If you used a vanilla pod, don't forget to remove it!
Pour the clafoutis preparation over the plums, up to the rim to the mould.
Bake at 180°C (gas 4) on the middle rack of a fan-assisted oven...
... for 40 to 45 minutes.
Insert the blade of a knife to check whether the clafoutis is cooked. The blade should be dry when you take it out.
Remove from the oven. Set aside to cool. This clafoutis can be served warm or cold. However, it is much easier cutting it into portions when cold. This clafoutis will be even tastier if you make it the day before. In that case, leave it to cool then cover with cling film and refrigerate until ready to serve.