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Is it readily available or one you picked up at a flea market? I like the handles, too! Hello David. Love your blog. Please explain what the distinction is between a clafoutis and this flaugnarde. The recipes look very similar. Oh well, American supermarket plums will have to do. I love it! Thank you again for a wonderful recipe David!


Where I live it has gotten harder and harder to find sweet juicy peaches so I frequently bake them which does wonders for them. I wondering if you think these less ripe, less juicy peaches would work in this recipe.


It sounds delicious. Where I live in Boston I found beach plums and made 2 batches of beach plum jam. It is a most beautiful dark purple thanks to the skins and red wine and tastes delicious. Thank you again David for a delightful recipe! My twin sister eat it in silence, always a sure sign of an exceptional enjoyment! I always thought that this had eggs in the recipe! This one is definitely a keeper!

Please look again — this is a custard, and the recipe calls for three large eggs, which are needed to make it set! I missed that line with the thrill of thinking there were no eggs in it! I thought it was weird though… Corn starch could be a nice substitution, or chickpea flour. I use chickpea flour in several recipes instead of egg and it works fine. Of course, not the real deal… but getting close! Yes, I featured that plum torte recipe in my newsletter this month! Now finding it difficult to find the plums called prune plums here which for some time were sold by Costco every October in 4 plastic clamshells.

No more.

Not a good eating plum so maybe they gave it up? Cinnamon and a little sugar on top. Also great over the sink in the morning! I made this tonight with a mix of mostly Damson plums, plus a peach and a handful of raspberries. To further counter the tartness of the little Damsons, I put in a smidge more sugar used less than one third cup total. No kirsch in the house, but the amaretto I used was a good match. To me, this is a perfect dessert — homey, comforting, easy and fast, not too sweet, wonderful flavors.

I will be making it again, and again, and again. Thank you, David! I used a long rectangular glass pan and the flaugnarde came out perfectly fine, although it could have been sweeter as I only used 30 g of honey. Thanks for your feedback and glad you liked it. My most frequently asked question about recipes is people wanting to decrease the sugar in them. Thanks for remembering Richard Olney, whom I first discovered via Chez Panisse; I regard him as one of the greatest chefs of all time.

I think his rivalry with Julia Child stemmed from the fact that he was an innovator, while she was a classicist. Julia Child also had that grand personality and he was someone who, while I only met him once, could be described as you did. Although very few people do! My understanding has always been that regular French food was fairly simple as it was from the kitchens of thrifty women who did not have enormous food budgets.

The refined haut cuisine that many believe was French has been said to have been brought to France from Italy by Catherine de Medici…. If you do give it a go with buttermilk, let us know how it turns out. I made the Apple Harvest Tart posted in last weekend for guests. Divine, simply divine. Thank you. Baked Plum Flaugnarde the other night with a mix of plums. Good but not great. Used an earthenware grating dish, wider than deep.

The batter barely covered plums. Will try with prunes and raisins and four eggs. All other proportions to remain the same. Plum Flaugnarde 48 comments - Pin Share Plum Flaugnarde Print Recipe. If you want to make it without the alcohol, add a dash of pure almond extract along with the vanilla extract. For those on gluten-free diets, although I haven't tried it, it's likely one of the gluten-free flour mixes would work well for this.

This is usually made with whole milk but I like the touch of richness that heavy cream provides, which also makes the texture a little silkier. Feel free swap out other fruits or berries for the plums, such as blackberries, raspberries, cherries, apricots, nectarines, or a mix of fruit and berries.

I'd avoid using anything too juicy, like peaches. Pears are classic, and in his book, Richard Olney uses prunes which he says, with classic Olney panache, should be "of the year's production, if possible" and raisins soaked in Cognac. Generously butter a 6 to 8 cup 1,75l baking or gratin dish, or a large pie plate. I like to use one that's narrower, but deeper.

Strew the plums over the bottom of the baking vessel. Whisk in the rest of the milk, the kirsch, and vanilla extract. Pour the custard over the plums in the baking dish. Bake on the middle rack of the oven until the custard is just barely set in the center, about 20 minutes. Remove from the oven and set on a cooling rack. Wait a minute, then sprinkle 1 teaspoon of sugar over the top. Never miss a post! Get posts and recipes. Get my monthly newsletter. You might also like Plum Sorbet. Spiced Plum Cake with Toffee Glaze. Mirabelle Jam. Janice Feuer Haugen. Kathleen Shepard. Nancy Harmo Jenkins.

Helen S. Nancy C.

Plum Flaugnarde

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