Clafoutis in Summer

It is summer in New Zealand. Nobody has told the weather man so he keeps bringing us winter weather. Here is a photo taken from our bedroom window of Children playing at the beach:

1) the beach cannot be seen for the height of the waves

2) even if they could see the beach the wind will make sure to sand blast the so that they couldn't stand being on it anyway.

Still the kids managed to have fun under the shower of spray.

The fruit is coming into season despite the inclement weather. Our friends have a baby plum tree that is covered in the most delicious fruit. It seemed right for cooking Clafoutis - the best recipe for using up lots of excess fruit.

You need:

· 2 eggs + 1 egg yolk

· 7 oz milk

· 2 oz cornstarch

· 1/2 cup sugar

· About 1 lb + 2 oz plums

· 3.5 oz heavy cream

· 2 Tbsp butter + 2 Tbsp sugar to cook the plums

Steps:

· Preheat your oven at 410 F.

· Wash your plums and slice them open. Remove the stones.

· Heat 2 Tbsp butter in a pan. Add the plums and 2 Tbsp sugar and cook for 5 mns. Set aside.

· Butter small molds (or a large one) and sprinkle them with sugar.

· In a bowl, mix together the cold milk with the cornstarch.

· In another bowl, beat the eggs with the egg yolk. Add the sugar and mix well. Add the cream and mix.

· Mix the milk/cornstarch preparation with the egg one.

· Place the cooked plums in your molds, face up.

· Pour the preparation over and cook in the oven for about 30 min, until golden.

· Remove from the oven. Sprinkle with sugar and eat lukewarm preferably.

Here is my second attempt at making Clafoutis. Tastes delicious even if it sounds like something the Center for Disease control is monitoring.