Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Plum flaugnarde
Print recipe
Pin recipe
Cook Time
30
minutes
mins
Course
Dessert
Cuisine
French
Ingredients
4
ripe plums
20
g/¾oz unsalted butter
plus extra for greasing
2
eggs
3
tbsp
caster sugar
½
tsp
vanilla extract
1
heaped tbsp plain flour
50
g/1¾fl oz milk
75
g/2¼fl oz double cream
pinch
salt
1
tbs
flaked almonds
optional
icing sugar for dusting
optional
Instructions
Preheat the oven to 180ºC/350ºF/Gas mark 4
Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so it's evenly coated. Tip away any excess
Halve the plums, remove the stones and place them cut side down, evenly spread into the baking dish
Heat the butter in a small frying pan over a low heat until it turns a light brown colour. Remove the pan from the heat and set aside
In a large bowl or measuring jug whisk together the eggs, sugar and vanilla essence until creamy
Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
Pour the batter into the prepared baking dish making sure the plums are still evenly spread out
Sprinkle with the flaked almonds
Bake in the oven for 30-35 minutes or until the top is puffed up and a skewer inserted into the middle comes away clean
Place on a wire cooling rack, sprinkle with icing sugar and serve warm with double or clotted cream
Keyword
egg custard, flaugnarde, fruit tart, plums