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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (412g) Recipe makes 4 servings |
||
| Calories 374 | ||
| Calories from Fat 141 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.8g | 24% | |
| Saturated Fat 8.4g | 41% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 195mg | 65% | |
| Sodium 167mg | 6% | |
| Potassium 597mg | 17% | |
| Total Carbohydrate 48.5g | 16% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 32.8g | ||
| Protein 11.8g | 23% | |
Plum Clafoutis
By: JustJanS
Jun 23, 2002
I'm not much of a dessert cook,but this is fool proof, and tastes great.
SERVES 4 -6
Ingredients
- 30 g butter
- 1 (800 g) can plums, halves drained
- 3 eggs
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla essence
- 600 ml milk, warmed
Directions
1
Grease a shallow 18x28cm ovenproof dish with butter.2
Place the plum halves, evenly over the base of the dish.3
Place eggs and sugar in a food processor and blend until pale.4
Add the flour and essence and process until smooth.5
Add the milk.6
Process until well mixed.7
Pour the batter over the plums.8
Bake in a moderately hot oven (190c) for 25 to 30 minutes or until the custard is set and golden.9
Serve dusted with icing sugar, cream or ice cream.
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- Course > Desserts > Puddings & Mousses
- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Pitted > Plums
- Cuisine > European > Western > French
- Cuisine > Oceania
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
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- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Cat R.
On Aug 22, 2007
Yum. I made this with fresh plums and raspberries. Added a teaspoon and a half of rosewater to the batter which was made with 4 egg yolks (rather than the 3 whole eggs) that were left over from another recipe. I also forgot to warm the milk and grease the dish but it turned out beautifully and elicited satisfied grunts of approval from the BF. Thanks Jan, it really is fool proof!
From: Heather Sullivan
On Aug 13, 2007
Wasn't nice. Sort of like rice pudding gone wrong without the rice.
From: Poker
On Jul 14, 2003
Jan ~ I am not much on Baking or doing desserts~ I ususlly let my Mom do that !! But; some times I do get in the "MOOD" & I try to find something easy !! I am so glad you gave me this one ! Its was very easy and it was very ~very good and it will be a dessert Mom won't have to make because it on my List know ! Iam gald you took your sisters advice & add it to Zaar!!
From: Jo C
On Apr 29, 2006
This was good. I use 6 fresh plums, quartered, and that was a bit too much. The dish was very full and the plums gave out a lot of juice which curdled the custard a bit, but it still tasted fine.
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