3 eggs
1/2 cup sugar
2 tablespoons sugar
1/2 teaspoon salt
1 cup whipping cream
6 tablespoons melted butter
Seeds of 1/2 vanilla bean
1 tablespoon Cognac or plum brandy
2/3 cup flour
Butter
2 cups sliced plums, 1/4" thick
1 tablespoon sugar
Directions: one line for each direction. When saved the lines will be numbered.
In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth.
Coat 1-quart ceramic gratin or baking dish with butter and sprinkle with 1 tablespoon sugar. (You will be serving clafoutis from this dish.) Pour half of batter in dish and distribute 3/4 of plums evenly on top. Pour in remaining batter and scatter last of plums on top. (Don't worry if they start to sink.) Sprinkle with remaining 1 tablespoon sugar.
Bake at 450 degrees until top is light gold and sides are set but still slightly soft in middle, about 20 minutes. Let rest 10 minutes; serve immediately.
Comments: Suzanne Goin, chef-proprietor at the West Hollywood restaurant Lucques knows exactly what to do with plums: Use their acidity and astringency to stand up to butter, cream and Cognac in an adaption of the French cherry-studded dish clafoutis.
