Plum Clafouti

The recipe Plum Clafouti can be made in approximately 55 minutes. This lacto ovo vegetarian recipe serves 8 and costs 41 cents per serving. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 166 calories. 7 people were glad they tried this recipe. It works well as a very affordable dessert. Head to the store and pick up red plums, salt, milk, and a few other things to make it today. It is brought to you by Food Fanatic. With a spoonacular score of 16%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Julia Child's Plum Clafouti, Plum Clafouti: Wake Up with a Taste of France, and Plum Sherbert with Orange Juice and Plum Wine.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/2 teaspoon cinnamon

4 eggs, large

1/3 cup all-purpose flour

1/2 cup granulated sugar

1 cup milk

pinch of nutmeg

powdered sugar, optional

4 plums, small, red or black

pinch of salt

1 teaspoon pure vanilla extract

Equipment:

oven

whisk

bowl

Cooking instruction summary:

Preheat oven to 350°F. Grease a pie plate with butter or canola oil spray.Slice plums, discarding pits. Arrange slices in the pie plate, covering as much of it as possible.Whisk together eggs, milk, and vanilla.In another bowl, mix together sugar, flour, cinnamon, salt, and nutmeg thoroughly.Add the egg mixture and beat well. Pour batter over plums.Bake for 40 minutes. Clafouti will puff up in the oven, and then deflate slightly as it cools. Serve with powdered sugar sprinkled on top, if desired.

 

Step by step:


1. Preheat oven to 350°F. Grease a pie plate with butter or canola oil spray.Slice plums, discarding pits. Arrange slices in the pie plate, covering as much of it as possible.

2. Whisk together eggs, milk, and vanilla.In another bowl, mix together sugar, flour, cinnamon, salt, and nutmeg thoroughly.

3. Add the egg mixture and beat well.

4. Pour batter over plums.

5. Bake for 40 minutes. Clafouti will puff up in the oven, and then deflate slightly as it cools.

6. Serve with powdered sugar sprinkled on top, if desired.


Nutrition Information:

Quickview
170k Calories
4g Protein
3g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
170k
9%

Fat
3g
5%

  Saturated Fat
1g
9%

Carbohydrates
30g
10%

  Sugar
25g
28%

Cholesterol
96mg
32%

Sodium
53mg
2%

Get Enough Of These
Protein
4g
10%

Selenium
10µg
15%

Vitamin B2
0.2mg
12%

Phosphorus
86mg
9%

Folate
24µg
6%

Vitamin B12
0.36µg
6%

Vitamin D
0.9µg
6%

Vitamin A
298IU
6%

Vitamin B5
0.56mg
6%

Calcium
52mg
5%

Vitamin B1
0.07mg
5%

Manganese
0.09mg
4%

Iron
0.77mg
4%

Potassium
134mg
4%

Vitamin C
3mg
4%

Zinc
0.51mg
3%

Vitamin B6
0.07mg
3%

Fiber
0.7g
3%

Copper
0.06mg
3%

Vitamin E
0.38mg
3%

Vitamin B3
0.5mg
2%

Magnesium
9mg
2%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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