This clafoutis is a lighter version of the American plum pie because it doesn't use pastry. It's a quick dessert to whip up and you can use any stone fruit you have - such as apricots. The only preparation of the fruit is removing the stones. Simply cut around the plums, twist to separate the halves and flick out the stone. You then pour the simple batter over the fruit in an ovenproof dish. I like to add more fruit than batter. The batter will fluff up in the oven then sink quickly when removed.
Pop the dish into the oven and cook for 40 minutes, or until golden on top and the middle of the clafoutis is just set. Remove from the oven – it will have puffed up in soufflé fashion, and will settle as it cools. Serve warm, room temperature or cold.
A clafoutis is a baked dessert made from a thin, eggy batter which traditionally uses cherries, though there are recipes for clafoutis using most any fruit out there. The resulting dish tastes like a firm custard and it should be tender and smooth with nice chunks of fruit in every bite.
It'll be moist, but the center shouldn't be liquid or runny. Too much fruit can cause runny clafoutis, so if the center of your clafoutis is uncooked after baking, you may want to use less fruit in the future.
Clafoutis originated in a region in south-central France called Limousin. Its name comes from the Occitan word “clafir,” meaning “to fill.” So popular was it “to fill” a dish with fruit and batter, that by the 19th century, clafoutis' renown had spread from Limousin to other regions of France and bordering countries.
A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.
Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.
When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
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