PLUM AND RASPBERRY CLAFOUTIS

No matter how faible (feeble) your kitchen is, clafoutis is easy to make and requires no special equipment: just an oven, a bowl, a whisk, and a baking dish. It’s not a fancy dessert—it’s meant to be homey and simple, and it’s a no-brainer when marvelous summer fruits and juicy berries are in season.

• Position the rack in the top third of the oven. Preheat the oven to 375°F (180 C).
• Liberally butter the bottom and sides of a 2- quart (2-L) shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish.
• If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.
•  In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ cup (100 g) of the sugar, then the milk.
• Pour the custard mixture over the fruit and bake for 30 minutes.
•  After 30 minutes, slide out the rack that the clafoutis is resting on (rather than lifting the clafoutis and breaking the tenuous crust that’s starting to form on top) and sprinkle 2 starting to form on top) and sprinkle 2 tablespoons (30 g) of sugar over the top.
•  Continue baking the clafoutis for about 30 more minutes, until the custard feels slightly firm in the center and the top is a nice golden brown.
• SERVING: Serve warm or at room temperature. Clafoutis is best served shortly after it’s baked. I prefer it without any accompaniment, as it’s traditionally served, although I’ll allow you to serve vanilla ice cream or softly whipped cream alongside.