PLUM Custard Cake

August 31, 2017 This week’s farm veggie recipe idea:

Plum Custard Cake

Included in box:  plums



Recipe by:
Beth Kirby
Local Milk

Beth says, “Clafoutis is like a mix between custard and cake, a little bit like a Dutch baby in that it puffs up dramatically in the oven but settles down immediately upon pulling it out. My clafoutis has a bit of almond meal because I like the texture and orange blossom water because it’s my favorite flavor, and it’s made with whole milk & eggs. It’s custardy, fruity, not too sweet, and perfect for a weekend breakfast served with a creamy glass of milk, one of the original farm-to-table foods.” 

∙ Serves 6-8
  • 2 cups Plums
  • 3 Eggs, large
Baking & Spices
  • 1/4 scant cup Almond flour
  • 2/3 cups Flour
  • 1/2 cup Granulated sugar or coconut sugar
  • 1 Powdered sugar
  • 1/2 tsp Sea salt
  • 1/2 Vanilla bean, seeds of
  • 1 cup Whole milk
  • 1 tsp Water, orange blossom
  • about 1 tablespoon of butter and 2-3 tablespoons of sugar for greasing and dusting pan
  • 1 teaspoon ground mahleb (can substitute 1 teaspoon freshly grated nutmeg)