Ingredients:

  • 1.5 lbs fresh plums, pitted and sliced into eighths
  • 3 tbsp light brown sugar, packed
  • 2 tbsp unsalted butter, melted
  • 3 large eggs, room temperature
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Brush the melted butter evenly across the bottom and sides of a 9-inch cast iron skillet or ceramic baking dish.
  2. In a small bowl, toss the sliced plums with 3 tbsp of brown sugar.
  3. Scatter the plums evenly across the bottom of the prepared pan, leaving slight spaces for the batter to seep through.
  4. Combine eggs, 1/2 cup brown sugar, vanilla, milk, flour, and salt in a blender and pulse for 30 seconds until smooth and frothy, or whisk manually in a bowl until no lumps remain.
  5. Gently pour the batter over the plums, avoiding pouring directly on a single plum to keep them from shifting.
  6. Bake at 350°F (175°C) for 35–40 minutes until edges are puffed and mahogany-gold, and the center has a slight jelly-like wobble.
  7. Let the clafoutis rest for 10 minutes to allow the custard to set before slicing.