Julia Child'S Plum Clafouti

1. 1

   Preheat oven to 350F.

2. 2

   Drop plums in boiling water for exactly 10 seconds. Peel. Slice them or leave whole. Let stand with liqueur, kirsch, or cognac and 1/3 cup sugar for 1 hour. Reserve liquid and add enough milk to measure 1 1/4 cups.

3. 3

   Place liqueur milk mixture along with the eggs, vanilla, salt, and flour in a blender. Cover and blend on high for 1 minute.

4. 4

   Pour a 1/4-inch layer of batter in a baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. remove from heat. Place plums over the batter and pour on the remaining batter; smooth the surface with the back of a spoon.

5. 5

   Place in the middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a knife plunged into its center comes out clean.

6. 6

   Sprinkle top of clafouti with powdered sugar just before bringing it to the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.