Ingredients for 8 servings:
2 pounds ripe plums
3 tablespoons sugar
Zest of one lemon
2 teaspoons each unsalted butter and sugar
3 large eggs at room temperature
3/4 cup sugar
6 tablespoons unbleached flour, sifted
3/4 cup cream or creme fraiche
3/4 cup milk
Garnish: crème fraîche or yogurt
Preheat the oven to 400 degrees. Generously butter and sugar a 1-1/2 quart baking dish.
Pit the plums and leave them in halves. Combine the fruit in a bowl with sugar and lemon zest Toss occasionally while assembling the other ingredients.
Beat the eggs until frothy. Gradually add the sugar, flour, cream and milk. Beat until smooth. Let this batter rest for 10 minutes.
Spread the fruit over the bottom of the baking dish. (Save the juices for garnish. Spoon the batter over the fruit.
Bake for 30 minutes or until the custard has set in the center. Cool on a rack.
Stir reserved fruit juices into crème fraîche. Serve a dollop on the side with warm or room temperature clafouti.