Makes 4-6 servings; shown above
A clafoutis is rather like a baked custardy pancake studded with fresh fruit. Serve warm or cold, topped with unsweetened whipped cream.
1⁄3 cup (75 mL) granulated sugar
1⁄4 tsp. (1 mL) fresh nutmeg, grated (or ground nutmeg)
1-11⁄2 lb. (500-750 g) ripe purple plums, halved, stones removed
3 large eggs
1⁄3 cup (75 mL) all-purpose flour
1 cup (250 mL) table cream
1 cup (250 mL) milk
Pinch of salt
3 tbsp. (45 mL) granulated sugar
For garnish: icing sugar
Preheat oven to 375°F (190°C). Generously butter a 10-in. (25-cm) diameter baking dish. Sprinkle sugar over the bottom, followed by nutmeg. Arrange plums, cut side down, in dish.
In a bowl, using an electric mixer or by hand with a whisk, blend eggs with flour, cream, milk and salt. Beat for a few minutes, adding 3 tbsp. (45 mL) sugar toward the end. Continue beating for about 5 minutes.
Pour mixture over plums. Transfer dish to oven and bake for 30 to 40 minutes, until slightly puffed up and golden. Transfer to a rack to cool.
Preheat oven broiler. Place cooled clafoutis on a baking sheet; sprinkle top evenly and generously with icing sugar. Place beneath broiler, about 1 in. (2.5 cm) from heat and broil for just 1 minute, until sugar is caramelized; watch carefully so it doesn't burn. Transfer to a rack to cool.