Plum Clafouti

I am but a humble self-taught photographer. Everything I know about photography I've learned through trial and error. A year and a half's worth, in fact. Every time I set out to shoot a new dish or dessert, I learn something new. Food photography has grown into something I really enjoy. It's challenging and difficult, true, but there is such a sense of satisfaction when a photo turns out just right.

Yet, there is always more to learn.

One of my New Year's resolutions this year was to take a photography course. This summer I did just that. While I knew so much about a few topics, in others I knew virtually nothing. It was definitely a growing experience for me as a photographer.

When I take my camera out of the quiet of the kitchen, there is a moment (or two) of real panic. Photography intimidates me. Portraits and landscapes strike an honest fear deep within my heart. Since I am most familiar with still life photography, I get a bit unnerved when things begin to move out in the real world. People walk around. Trees sway in the wind. Vehicles are constantly stealing the limelight. It makes getting the shot I want nearly impossible. I have so much respect for all the professional photographers out there.

In the kitchen, I'm the boss. I manhandle the cookies. I govern the fruit with an iron fist. Not a stray crumb will leap out of place. Not on my watch. I direct the light, shadows, and composition. Food photography makes me feel in control. It is my comfort zone.

But, just as staying in comfort zones is all and well, it's important to step out of them just as often as you stay in. This is what the photography course was all about for me. I left my comfort zone completely and tried out new subjects (people! Nature!) and new techniques (like HDR). Whether it has made me a better photographer, I'll never know, but I am certain it has made me a much more informed one. And, really, that's all I can hope to ask for.

Note: I will be vacationing in Portland and the Oregon coast over the next week. I may be a bit scarce in the coming days, but you can bet I'll be back with many new stories and recipes to share with you before you know it! I can never stray from pastries for too long. See you soon!

I first made this Plum Clafouti a year ago, at the request of a roommate. In the next few weeks, I couldn't help but make it a twice more. This Plum Clafouti is delicious. 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. This clafouti is best served warm, but I gobbled it up just as quickly when it was cold (and for breakfast, no less). This is a summer dessert—light, with more than enough fruit to make you forget about the butter and cream.

Plum Clafouti
Adapted from La Tartine Gourmande

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
3 eggs
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.

Comments

[sara]

Oh, this looks AMAZING! What a tempting picture. :)

[Beth]

Enjoy your vacation! Glad to hear the photography class is going well :)

[KS]

Are they great? Yes they are! But what do we have to do with this deadly African summer? Anything for this problem?

[nimblenenna]

looks delish :)

[Jessica]

WOW, I LOVE any and every Clafouti imaginable, but this takes the cake. A "Plum" version isn't something I would usually jump for though, but your pictures have convinced me otherwise!!! Fantastic, superb, spectacular job!!!!!

[Frances@The Foodess Files]

Kristin!!!! Heading to the Farmer's Market today-I will pick some plums to make this for work! Looks spectacular, and gluten-free. (Lots of gluten free peeps where I work) Lovely lovely dish. Definitely a luxe breakfast in a pinch. Love it! Thanks for the recipe!

[Rose]

Superb creation. Thank you for sharing!

[Kelli @ The Corner Kitchen]

Beautiful photos!

I've been lucking out with finding the most delicious plums lately. I've gotten sort of addicted. This recipe gives me a good reason to go buy some more :)

[Becky at Vintage Mixer]

Lovely post! I love the colors of the dessert and the presentation.

[Curt]

That sounds great. I don't believe I've ever had a baked dish with plum yet.

[Barbara]

I hardly see clafouti's anymore! Glad you made one! Looks delicious!

[rosanne]

Just made the clafouti and it was amazing. Just wanted to know if the cornstarch is supposeded to drop to the bottom and form a hard layer? maybe i didn't mix thoroughly enough?? thanks

[proterozoic]

I made this. It's cooling down on the chair next to me, smelling amazing. I love how idiot-proof the recipe is - no messing with flour and yeast and powders and such.

I think I shall attempt a cherry clafouti next!

[Kristin Rosenau]

Rosanne-- I believe you didn't mix in the cornstarch well enough. The cornstarch and milk, when mixed together, should form a thick liquid. Not a liquid with cornstarch lumps. A few more rounds with the whisk should fix up that problem for next time!

Proterozoic-- A cherry clafouti sounds fantastic. Wonderful, delicious idea.

[proterozoic]

I made another one of these, with a modification - along with all the ingredients in your list, I poured in one of those one-shot vials of Bailey's. Hot damn, it's good!!

[Kristin Rosenau]

Proterozoic-- Love the adaptation! Sounds delish. :)

[Ronja]

This is my second time making this. Made it with plums last Thursday and today I made it with peaches!! ^_^ Mine doesn't get as dark, but I am too impatient to put it into the over for another 5 or 10 minutes!! Could be the glass container. Thanks for this recipe! I love how simple and fast it is!

ps. Do you think that spicing up the custard would hurt it? It's yummy, but I think it's very much like a plain crepe almost.

[convert mp4 to avi]

The photos look delicious! The images make me want to eat all this food and forget about my diet completely. I always admired people who can cook, but you are even more cute since you can make such photos of your creations.

[Jackie]

This is great for the GF amongst us- would probably use a fat free Greek yoghurt....save the fat count for the lovely butter..every time ! You have a really beautiful presentation. It's midnight and I want to bake! Lol