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Author Notes: This is a classic Gascon version of the summer Clafoutis made all over France. With the addition of a finely milled cornmeal (cornflour actually) and our local soft prunes steeped in armagnac, it become the French farmhouse favorite of the Southwest. use my easy ratio for eggs, flour and milk. Inspired by the great Gascon Chef- Maria-Claude Gracia of La Belle Gasconne. —Kate Hill
Makes a 8-inch pan
- 4 eggs
- 4-6 tablespoons white sugar
- 2 tablespoons white wheat flour
- 2 tablespoons finely milled cornmeal
- 640 milliliters whole milk
- 1 tablespoon flavoring made from; flavoring made from armagnac, rum, vanilla and orange flower water.
- 12-18 whole pitted prunes (rehydrated until soft if necessary
- 1 tablespoon Butter
- With a whisk, beat eggs, 4 tablespoons of the sugar, and all of the flour together until thick and foamy. Use your muscles and do this by hand!
- Gradually add in milk and flavoring. Then whisk until well blended. let sit while you prepare the pan.
- Butter the bottom and sides of the pan, then dust with remaining 2 tablespoons sugar.
- Place prunes evenly across the bottom of pan and then pour in the batter over and around the prunes.
- Place in a medium hot oven at 180′ Celsius/360′ Fahrenheit for 45 minutes or until puffy, golden and done in the center.
- Remove, let cool slightly and devour with friends as we did at the end of lunch and a good class with all!