did you really think i would go ALL summer without sharing a recipe for a clafoutis? it is just such a beautiful dessert to feature the seasons best fruit. this recipe incorporates the flavours of juicy summer plums & freshly grated cardamom. when it comes to cardamom, i highly recommend grating it fresh as it will yield the strongest flavour. it also smells so good as you grate it! the cardamom is such an unexpected spice to find in a clafoutis & caramel sauce, but it works so well (i love using it for poached pears around the holidays). i know making your own caramel sauce can be a little tricky, so if you prefer to go the route of store bought that works too! just whisk in some fresh cardamom to taste before serving.
to make this clafoutis, i used two products by PADERNO: the new Canadian Copper Cookware Set & Power Blender. PADERNO products are made to enhance every beautiful moment of the cooking journey & the copper makes everything that much better. the cookware features a triple-layer construction which includes a top layer of stainless steel, aluminum core for enhanced heat distribution and an exterior layer of solid copper. this allows for extremely precise heat control and quick heating, perfect for making caramel sauce from scratch.
happy baking!
ingredients
for the caramel
- 1 cup white sugar
- 1/3 cup water
- 1/3 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine salt
for the clafoutis
- 3 large eggs
- 3/4 cup turbinado sugar
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/4 teaspoon ground cardamom
- 1 pinch nutmeg
- 4 ripe black plums, thinly sliced
- cardamom caramel, for serving (see recipe above)
- powdered sugar, for dusting
- whipped cream, for serving
directions
for the caramel
- in a saucepot over medium heat add the sugar and water. do NOT stir. * bring mixture to a boil & continue to boil until the sugar turns a deep amber colour (approximately 5 minutes). be sure not to burn the caramel, it will go from a deep amber to burnt very quickly.
- remove from heat and immediately whisk in the heavy cream, butter, vanilla, cardamom & salt.
- let cool to room temperature before serving. store leftovers in a glass jar for up to two weeks.
for the clafoutis
- preheat the oven to 350 degrees. grease an 8-inch square baking dish with butter.
- in a blender add the eggs, sugar, cream, milk, butter, flour, vanilla, salt, cardamom & nutmeg. blend until smooth, about 60 seconds. let batter rest for 15 minutes.
- pour half of the batter into the prepared baking dish & bake for 10 minutes.
- carefully remove the baking dish from oven and evenly scatter the plum slices (save a few to garnish).
- pour remaining batter over the plums & bake for an additional 45 minutes, or until the clafoutis is golden brown on top.
- let cool for 15 minutes. generously dust with powdered sugar, top with remaining fruit, a drizzle of caramel & a dollop of whipped cream.
