They look like peaches in the closeup, don't they? But they're plums. I've made a cherry clafouti, which is the only true clafouti...anything made with other fruits are called flognarde (pronounced flow nyard)....but couldn't resist trying this. The plums in the market tempted me. I found this recipe a tad more custardy (is that a word?) than my cherry clafouti recipe, but it was still awfully good. Perhaps served with a little cream? Not ice cream. Cold coffee cream on this warm flognarde would be perfect, although we liked it plain with a bit of confectioners sugar sprinkled on top.
Adapted from La Tartine Gourmande via Pastry Affair
1 pound plums, cut in half with stones removed (I used 6 medium sized plums)
2 tablespoons sugar + 1/2 cup sugar
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup milk
1/4 cup cornstarch
Preheat oven to 410 degrees F (210 degrees C). Lightly grease a 9-inch baking dish.
In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar. Place halved plums face down into the butter and cook on medium heat for 5 minutes. Set aside.
In a medium bowl, whisk together the eggs and 1/2 cup sugar until well blended. Whisk in the heavy cream and vanilla.
In a small bowl, mix together milk and cornstarch until well combined. Whisk milk mixture into egg mixture.
Place plums face up in prepared baking dish. Pour the liquids over the plums. Bake for 30 minutes, or until lightly browned. Serve warm, with a sprinkling of powdered sugar.
Keep refrigerated in a covered container.
That is something I love and eat a lot dusing the summer. Your flognarde looks divine!ReplyDelete
Hmm...mm..what a luscious treat! I bet it is sooo tasty good.ReplyDelete
Hope you're having a wonderful day, Barbara.
Your plum flognards is a perfect summer dessert. A clafouti is one of our "go to" desserts. So glad you've clarified that anything other than the cherry is a flognarde. I'm making a note so I won't forget.ReplyDelete
I'm happy to know what a flognarde is--and to have this recipe. It looks delicious.ReplyDelete
This is a dessert my husband would LOVE! ...and he would want it with the confectioner's sugar sprinkled over top. Looks like something you'd see in a French or Belgian bakery. Trust me, I've lived in Europe and they know how to bake!ReplyDelete
I didn't know that about clafouti. I'd love to try the plum flognarde, it looks delicious. I don't I'd be able to resist either :).ReplyDelete
Not gonna lie...I totally want to make a flognarde someday just so I can say the word flognarde over and over. LOVE plums! This looks so delicious.ReplyDelete
Yet another recipe that makes me want to leave work and go to my kitchen!!ReplyDelete
Oh yes,custardy is definitely a word, a very good word! I'll be trying this recipe for sure.ReplyDelete
Btw, I did get a mini pie maker, two weeks ago, am now a big fan of little pies!
gorgeous. simply gorgeous!ReplyDelete
I love plums. I nearly od'd on a bag of dried ones the other day.ReplyDelete
Barbara, this looks absolutely lovely. I think more custardy is a good thing for me :)ReplyDelete
I love plums too and the Flognarde looks so good - thanks for sharing the recipe.
Hope that you are enjoying the week
Is it that time of year again? I'm glad to hear that stone fruits are available at the markets now, that means that I will have plenty of time to make this fabulous flognarde. Love the idea of using cold coffee cream.ReplyDelete
waw! Your plum dessert sings to me & my mouth too! :) Looks a great & tasty dessert! So sylish & elegant too! Great for a dinner party!ReplyDelete
What could be simpler? I have always found the word to be terribly silly, no idea why. Such a lovely dessert and such a funny name... sounds backward or something. I should love to eat it most certainly and plums are underused, if you ask me. Coffee cream??? must tell.ReplyDelete
oh this looks so delicious - I'm absolutely going to make this - perfection!ReplyDelete
I love my fruit desserts, and this one looks wonderful. Thanks for the lesson about Flognardes!ReplyDelete
I had to look twice at the word, and then I laughed! I've never heard the term "flognarde" before, but love the idea of plums drenched in rich custard!ReplyDelete
Barbara, I never even heard of flognarde...but from you description and pictures I sure would love to try this out...love the fruit with the custard.ReplyDelete
Hope you are enjoying your week :)
I love plums and this look awesome!!ReplyDelete
I love plums and here is their season now! Custard and plums sounds like a killing combination Barbara!ReplyDelete
I love plums...so this is a great recipe for me to try!!!
It looks perfect for a Sunday Breakfast or a treat for the family!!!
have a great day...Southern Florida....our daughter lives in Orlando.....love Florida...we will be back in that state in Oct...believe it or not....I can't take the summer heat in Florida!!!To humid for this dry desert gal....it's only 112 out today!!!!I am staying in!!!
hugs 2 U,
This is gorgeous! We love plums and this is a great dessert for cool summery nights.ReplyDelete
Love all of your delicious baking and cooking. This is my first visiting your blog ans now I'm your latest follower :D
These are the kind of desserts that I just stand over my kitchen sink and scoop out to eat. These are my favorite types of desserts.ReplyDelete
Happy Summer to you.
that looks so good! I will try it for sure!ReplyDelete
My favorite kind of dessert, it always reminds me of my grandmother who made them with all kinds of summer fruit.ReplyDelete
I just love the way it looks! so soft and almost like a custardReplyDelete
you and your french desserts. :) this one's lovely too, even if the name makes it seem like it could be some sort of medieval torture device. :)ReplyDelete
What a fresh and fruity dessert! Right up my alley!ReplyDelete
Barbara, I wish I'd had this recipe in my "arsenal" when I was harvesting and processing all my plums. I'll remember this for next year, though.ReplyDelete
The word Flognarde is new to me--thanks for this, and the explanation of it vs. clafoutis. Love learning!