Plum and vanilla clafoutis

Plum and vanilla clafoutis

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Serve up a delicious French-inspired dessert with this simple 2-step recipe.

The ingredient of Plum and vanilla clafoutis

  1. 1 tablespoon caster sugar
  2. 4 plums, halved, stoned
  3. 4 Coles Australian Free Range Eggs
  4. 1/2 cup (110g) caster sugar, extra
  5. 3/4 cup (185ml) milk
  6. 2/3 cup (100g) self-raising flour
  7. 1 teaspoon vanilla bean paste
  8. 30g butter, melted
  9. Icing sugar mixture, to dust
  10. Ice-cream, to serve

The instruction how to make Plum and vanilla clafoutis

  1. Preheat oven to 180C. Grease a 5cm-deep, 17cm (base measurement) pie dish. Sprinkle with caster sugar, shaking out any excess sugar.
  2. Place the plum, cut-side up, in the prepared dish. Whisk the eggs, extra caster sugar and milk in a bowl. Add the flour, vanilla and melted butter and whisk to combine. Pour the egg mixture into the dish. Bake for 40-45 mins or until puffed and golden. Stand for 5 mins to cool slightly. Dust with icing sugar and serve with ice-cream.

Nutritions of Plum and vanilla clafoutis

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calories: https://schema.org
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