The Clafoutis with plums (ramassin) is a dessert that I really like, as it is quick to prepare and at the same time very tasty and refreshing. You can use the fruit you have available at the moment, I used ramassin, a small plum found almost exclusively in Piedmont. It’s a fruit imported from Syria, whose capital is Damascus, also called Damaschina. The classic dessert is with cherries, but as always, allow me to propose my version!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 6 people
- Cuisine: Regional Italian
Ingredients
- 1.1 lbs Ramassin plums
- 4 Medium eggs
- 3/4 cups Sugar (plus extra for sprinkling the pan)
- 3/4 cups All-purpose flour
- 1 packet Vanillin
- as needed Butter
- 7/8 cups Milk
Preparation
In a mixer, place the sugar with the eggs and beat until you obtain a frothy mixture.
Add the sifted flour, vanillin, mix again, and lastly the milk at room temperature poured in slowly.
Take a 11-inch pan, butter it, and then sprinkle it with sugar.
Clean the ramassin (dividing them in half and removing the pit), place them on top of the pan with the side where the pit was removed facing up.
Now pour over the previously prepared mixture and bake at 355°F for about 45/50 minutes.
Notes
The clafoutis with plums is an excellent dessert, quick to prepare and versatile, as you can use seasonal fruit available at the moment.
To prevent it from sticking to the pan, I also covered it with parchment paper.
If you liked this dessert, try the others with fruit:
Strawberry Tiramisu Strawberry Biscuits with Lemon Scent
Strawberry and Mint Syrup Ice Cream
Strawberry Flavored Cheesecake
Cake with Pastry Cream, Mango, Jam, and Fruit
Puff Pastries with Jam and Canned Peaches
Muffins with Canned Peach Puree
Yogurt and Canned Peaches Plumcake
Canned Peach and Egg White Cake
Apple Cake Baked Apples Aunt Eugenia’s Apple Cake
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