While my typical go to desserts are chocolate mousse and apple crumble, clafoutis has recently made a come-back on my list with a recipe I found in an old Elle A Table edition. I must confess that I have some PTSD from eating my paternal grandmother's cherry clafoutis when I was a child, as she did not remove the cherry stones, and me and my cousins were always scared of biting or swallowing one. Plus I hate the taste of cooked cherries, but that's another story.

The original Elle recipe was a blackberry clafoutis, but I am not a big fan of blackberry either. I would typically use raspberries, apricots (with a little added sugar) or prunes in the winter. But when I saw the beautiful local plums from the Hudson, NY farmers market this weekend, I decided to use these dark purple beauties.

Ingredients

3 eggs
100g sugar + 1 tbsp for the bottom of the dish
150g milk
150g heavy whipping cream
1 tsp vanilla extract
50g melted unsalted butter + some for the pie dish
A pinch of salt
80g flour
2 tbsp rhum
About 10 plums, cut in half (stone removed)

Preheat the oven at 400F.

Grease the pie dish with butter and sprinkle with some sugar. Put the plums at the bottom of the side, cut side down.

In a large mixing bowl, whisk all the other ingredients, starting with the dry ones (sugar, flour and salt), then the eggs, and gradually the wet ones (milk, cream, butter, rhum and vanilla). The consistency of the batter should be close to a thick crepe batter. Pour the batter into the pie dish.

Put in the oven for about 25 minutes. The top should be brown but the middle should still have the consistency of a flan. Eat warm or cold.