Simple Baked Plum Custard {aka Plum Clafouti}

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Simple Baked Plum Custard is a dessert that can be elegant and rustic, depending on how it is baked.  I decided to go the rustic route and bake mine in an iron skillet.  Arranging the plums on top of the custard is elegant perfection in itself, but mine seem to move when I poured the custard over them.  Oh well, I did say I went the rustic route, didn't I?

Jim is such fan of plums, and the ones we bought at Sam's this last week were extra sweet.   He is also a big fan of custard pie.   I thought why not put them together, and when I saw how many ways you can bake plums in a custard, it wasn't hard to come up with a recipe.  As I have said before, I want the fruits to speak for themselves and not be over powered with a lot of ingredients.  Plums and custard baked together are a perfect balance of delicious sweet and tart combination that I like so much.  Keeping it simple!

To make this, you could easily use other fruits, such as cherries, apples, or peaches.

Simple Baked Plum Custard

3 large eggs, slightly beaten
3/4 cup sugar
1/3 cup flour
1 teaspoon almond extract
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup butter
1/3 cup sugar
2-3 large plum, sliced
1/2 cup powered sugar for dusting

Preheat oven 350 degrees F.  In a medium iron skillet (8-in), melt butter; add sugar and plums.  Cook until the plums have release their juices and are soft.  Arrange plum in the skillet to bake; set aside to cool slightly. 

While plums are cooling, in a medium bowl, mix sugar and flour.  Combine eggs and milk, cream, and almond extract; add to the flour mixture and mix well.  Strain creamy mixture in a sieve and pour over arranged plums.  Bake in oven for 35-40 minutes or until custard is set.  Remove from oven and let cool slightly before serving.  Dust with powered sugar.

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