Since there's so little flour and sugar in here, but 4 eggs, you could also serve this for breakfast. It's not the "prettiest" dessert, but my husband LOVES it! It's traditionally made in a very deep dish pie pan, and cut into wedges to serve ~ but I make it in a 2-qt. casserole dish and scoop it out instead.
FALL PLUM CLAFOUTIS * sugar or sugar-free
1-1/4 cups milk, any kind (I like unsweetened vanilla almond or cashew milk)
4 large eggs……………………………………..2 tsp. vanilla extract
1/3 cup dark brown sugar ~or~ 2 TB brown Splenda
1/4 tsp. salt……………………………………..1/4 tsp. ground nutmeg
1/2 cup all-purpose flour………………………1/2 tsp. cinnamon
3-5 medium-large plums, pitted and sliced
***
Preheat oven to 375. Spray a 2 qt. casserole dish with non-stick baking spray; then sprinkle with a little bit of granulated sugar or regular white Splenda. Shake the pie pan a little so the sugar/Splenda sticks to the bottom & sides ~ then shake the excess out.
Put the milk, eggs, brown sugar/Splenda, vanilla, nutmeg, cinnamon, salt and flour in a bowl. Whisk or beat really well with a wooden spoon until very smooth and no lumps.
Put the plum slices in the bottom of the prepared dish ~ then pour batter over top. Bake until puffed and golden brown, (about 30-40 minutes). The tip of a knife should come out clean and the center shouldn't jiggle (like a quiche, when it's done). Cool at least 15-20 minutes before serving.
Serve warm or cold (my husband likes it cold with Cool Whip)