Claufouti is a dessert made in the French countryside. Some are made more cake like with more flour while others use less flour and are more custard-y like this recipe. Traditionally made with cherries, a variety of fruits can be used so give raspberries, plums, apricots or even figs a try!
Vanilla and Marsala Mascarpone
Preheat oven to 375 degrees F.
Butter an 8 by 11-inch oval baking dish. Place fruit on the bottom of the baking dish.
Heat the milk and scraped vanilla bean in a small saucepan almost to a boil. Remove from heat. When milk has cooled slightly but is still warm add the sour cream and whipping cream. Stir well.
Whisk together eggs, egg yolk and sugar until well blended. Whisk in the flour and salt. While whisking gently pour milk mixture over egg mixture. Blend well.
Pour egg mixture through a sieve over the plums into the baking dish. Bake clafouti until it’s set and puffy, about 30 to 35 minutes. Let cool slightly and serve warm. Serve with Vanilla and Marsala Mascarpone Cream.
While custard is baking, combine the mascarpone with scraped vanilla bean, honey and Marsala in a small bowl. Serve with clafouti.