Dessert: Plum Clafoutis

Recipe by Steven Satterfield The joy of this simple dessert is that it is even better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum textur

Ingredients

1 tablespoon unsalted butter
6 to 8 medium plums
2/3 cup granulated sugar
4 eggs
1/2 cup unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1 tablespoon vanilla extract
Confectioners' sugar

Instructions

Heat the oven to 350 °F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

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