Plum Clafoutis

To make this plum clafoutis recipe, start by preparing all the ingredients.

Clafoutis batter: Crack the whole eggs into a mixing bowl.

Split the vanilla pod in half and scrape out the seeds with the tip of a knife. Add the vanilla seeds to the eggs.

Also add the caster sugar...

...and whisk vigorously until you no longer hear the sound of sugar grains rubbing against the bottom of the bowl. The sugar should be fully incorporated.

Add the T55 flour...

...and whisk again...

...until the mixture is smooth and homogeneous.

Pour in the dark rum...

...and mix thoroughly with the whisk.

Finish by adding the whipping cream and the cold milk while continuing to whisk the clafoutis batter until smooth.

Preparing the mold: Using a pastry brush, grease the inside of a round cake mould with melted butter.

Place a disc of parchment paper in the bottom of the mould, trimmed slightly smaller than the diameter to prevent the edges from lifting. Press the parchment down well so it adheres to the buttered mould.

Brush another layer of melted butter over the parchment paper, including the sides of the mould.

Sprinkle some caster sugar into the mould and distribute it evenly across the base and sides. Then shake out the excess.

This is what the result should look like.

Filling: Arrange the plums in the bottom of the mould. These should be pitted beforehand. You can also use prunes, which are a bit drier.

Pour the clafoutis batter into the cake mould over the plums using a ladle...

...filling halfway up to cover the plums without fully immersing them.

Place the mould in a fan-assisted oven preheated to 180°C, and bake for 25 to 30 minutes. Baking time may vary depending on your oven.

Once baked, the clafoutis should be nicely golden.

Remove the plum clafoutis from the oven and let it cool to room temperature.

Once cooled, the clafoutis will be easy to release from the mould thanks to the parchment paper. Serve and enjoy. Bon appétit!