plum clafouti recipe - "Before the plums go into the clafouti, they are lightly sauteed in butter and sugar, rendering them soft and utterly divine. Cream and eggs are combined and poured over the plums, which sets into a thick custard during baking.
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 texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things.