Instructions: In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth.

Coat 1-quart ceramic gratin or baking dish with butter and sprinkle with 1 tablespoon sugar. (You will be serving clafoutis from this dish.) Pour half of batter in dish and distribute 3/4 of plums evenly on top. Pour in remaining batter and scatter last of plums on top. (Dont worry if they start to sink.) Sprinkle with remaining 1 tablespoon sugar.

Bake at 450 degrees until top is light gold and sides are set but still slightly soft in middle, about 20 minutes. Let rest 10 minutes; serve immediately.

This recipe yields 8 servings.

Comments: Suzanne Goin, chef-proprietor at the West Hollywood restaurant Lucques knows exactly what to do with plums: Use their acidity and astringency to stand up to butter, cream and Cognac in an adaption of the French cherry-studded dish clafoutis.

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