Gauge of Success

All those other foods I've written about on this blog? Forget about them.

Three years worth of dithering, but today the BEST thing I ever ate happened.

Cranky cooked it, so all glory to him.

Really, the BEST thing.

It was our plum clafoutis. I'd been waiting all summer to make a plum clafoutis, but the damn plums weren't ripening fast enough.

So we made our first attempt from purchased fruit.

Our second attempt was a savory dish, with sausage. (I had NO idea we were reinventing Toad in the Hole.)

Finally, having discovered that Toad in the Hole is based on Yorkshire pudding, not clafoutis (the only difference is in the amount of eggs, and no sugar), I decided my next clafoutis should have fewer eggs. I found the first two versions too dense. And I l-o-o-o-ve Yorkshire pudding.

Well. Bingo, eh wot? This dish came out custardy. Tender. Moist.

AND. The plums were perfect. Half were fresh, juicy, tart and ripe. The other half were prunes, from the same tree. Deep, sophisticated fruit flavor.

Serious butter (but not too much).

Let's see. Do I have a recipe for you? No, of course not. But if you have a clafoutis recipe, there is probably too much sugar in it (we used two tablespoons) and too many eggs. I wish you could use Green Gage plums from my backyard.
Because this was the best thing I ever ate. And I don't even have a sweet tooth.