1 pound black or red plums, pitted and cut into eighths

2 tablespoons Armagnac or other brandy

½ cup plus 1 tablespoon sugar, divided

4 large eggs

1 cup whole milk

3 tablespoons unsalted butter, melted and cooled

½ cup all-purpose flour

¼ teaspoon salt

½ teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

confectioners’ sugar for dusting

  1. Preheat the oven to 400* with rack in the middle. Butter a 2 quart shallow baking dish.
  2. Toss plums with Armagnac and 1 tablespoon sugar in a bowl and let macerate for 1 hour. Transfer plums to baking dish with a slotted spoon and pour juices into a blender.  Add eggs to blender with milk, butter, flour, salt, extracts and remaining ½ cup sugar and blend until just combined.  Pour over plums.
  3. Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners’ sugar. 

adapted from Gourmet Magazine, September, 2008

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