Recipe excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler ©2024. Published by Chronicle Books. Photographs ©Joann Pai.
“Small, green, and sweet, the Reine Claude is plum royalty. Also called greengage plums, they arrive in Provençal markets in August and last through September stacked in triumphant, tumbling towers to be eaten fresh out of hand, cooked into jams and tarts, and preserved in eau-de-vie for colder, less reine-rich days. To know them is to love them, but I love them most blanketed in custard and baked into clafoutis. Serve for dessert, saving any leftovers for the next morning. An overnight in the refrigerator concentrates the clafoutis further, the densely rich, creamy, plum-dotted spoonfuls best savored barefoot and solo directly out of the cold dish, hot coffee at hand. It’s breakfast, for queens.” —Rebekah Peppler
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Reine Claude (Or Other, Lesser Plums) Clafoutis
Makes 1 (10-inch/25-cm) clafoutis
2 tablespoons (28 grams) unsalted European butter, plus more for the pan1½ pounds (680 grams) Reine Claude (or other plums such as Mirabelle or Damson), halved and pitted¾ cup (180 ml) whole milk½ cup (120 ml) heavy whipping cream3 large eggs (150 grams)½ cup (70 grams) all-purpose flour¼ cup plus 1 tablespoon (65 grams) granulated sugar¼ teaspoon flaked sea salt
Preheat the oven to 375°F (190°C).
In a small saucepan over medium heat, melt the butter and cook, swirling occasionally, until it smells nutty and toasted and the milk solids turn golden brown, 3 to 4 minutes. Remove from the heat immediately and cool completely.
Brush the bottom of a 10-inch/25-cm round baking pan or dish with butter. Add the plums in an even layer to the baking pan.
In a blender, combine the cooled browned butter, milk, heavy cream, eggs, flour, ¼ cup (50 grams) of the sugar, and the salt. Blend for 1 minute. Gently pour the mixture over the plums, and sprinkle with the remaining 1 tablespoon of sugar.
Bake until the top is lightly browned and the custard is just set, 35 to 40 minutes. Serve warm or at room temperature. Leftover clafoutis will keep, covered, in the refrigerator for up to 3 days.
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