Plum Clafoutis
A clafoutis is a dessert made with fruit baked in a creamy custard-like batter. This Plum clafoutis is a wonderful combination of tart fruits in a sweet custard. A surprisingly simple and easy dessert that takes just 10 minutes to prep and 40 minutes to bake.
Pronounced as (Kla-foo-tee). A clafoutis is a classic French custard-based dessert usually made with fresh seasonal fruits. Traditionally, black cherries are layered in a pie dish and covered with a thick, creamy custardy filling similar to flan. Then, bake until just set. You can serve a clafoutis at room temperature, warm in winter, or cold in summer. It is a very versatile dessert that does not need any accompaniment.
It is said that only a custard-based filling with black cherries is a clafoutis anything else is called a Flaugnarde. This means this dessert would technically be called a plum Flaugnarde. You can make a Flaugnarde with peaches, apples, and berries, such as blueberries or raspberries. And yet, I’ve only seen it featured in restaurants as a clafoutis, which is why I decided to call it a plum Clafoutis.
Why make this recipe?
- If you love custard-based desserts, then this one is for you with fruit.
- The recipe is one of the easiest dessert recipes, with no special equipment required.
- It really involves just chopping the fruit, blending the custard, and baking them together.
- A perfect recipe to bookmark when you need to make dessert but are short on prep time.
Ingredients and Substitutions
- Plums – Clafoutis is usually made with fresh fruits in season. But you can also use frozen ones. Canned fruits are usually too soft and too sweet, which makes them very jammy when baked.
- Butter for the pan – Helps prevent sticking and gives the edges a richer flavor.
- Sugar for the pan – Creates a lightly caramelized coating around the fruit and batter.
- Eggs – Three large eggs give the clafoutis its custard-like texture.
- Sugar – Half a cup lightly sweetens the batter without overpowering the fruit.
- All-purpose flour – Gives the custard enough structure to slice once baked.
- Salt – A small pinch balances the sweetness.
- Vanilla extract – Adds warmth and complements the apricots. Almond extract can be used instead, but use only ¼ teaspoon because it is much stronger.
- Heavy cream – Makes the clafoutis creamy and rich. You can replace it with additional whole milk for a lighter texture.
- Milk – Whole milk works best, but 2% milk can also be used.
- Melted butter – Adds richness and helps create a tender texture.
- Powdered sugar, optional – For dusting over the baked clafoutis before serving.
Step-by-step: Plum clafoutis recipe
Oven & Pan
Preheat the oven to 350°F/170°C.
Generously butter a 9-inch round baking dish or a similarly sized rectangular baking dish, approximately 8 x 10 inches. Sprinkle about 1 tablespoon of sugar over the buttered surface, turning the pan so the bottom and sides are lightly coated.
Make the batter
In a medium bowl, whisk the eggs and sugar until smooth and slightly lighter in color.
Add the flour, salt, and vanilla. Whisk until you have a smooth, thick batter with no visible lumps.
Gradually add the heavy cream and milk, whisking continuously until completely combined.
Finally, whisk in the melted butter. The finished batter will be thin, similar to pancake or crêpe batter.
Prep and Arrange fruit
Wash plums and pat dry. Cut each fruit in half, then slice each half into approximately six slices. Arrange plums in the dish as desired. Sprinkle with sugar.
Bake & Cool
Bake on the middle rack for about 40 to 45 minutes or until the clafoutis is set and golden brown on top. Remove from the oven and let it cool for a few minutes.
Dust with powdered sugar before serving. Serve warm or at room temperature.
Plum Clafoutis Recipe
A clafoutis is a dessert made with fruit baked in a creamy custard-like batter. This Plum clafoutis is a wonderful combination of tart fruits in a sweet custard. It is a surprisingly simple and easy dessert that takes just 10 minutes to prep and 40 minutes to bake.
Video
Ingredients
- 500 g (1 lb) Plums
- 3 large Eggs
- 100 g (½ cup) Sugar
- 120 ml (½ cup) Heavy cream
- 120 ml (½ cup) Whole milk
- 65 g (½ cup) All purpose flour
- 1 tsp Vanilla extract
- 2 tbsp Butter for greasing pan
- 2 tbsp Sugar optional to sprinkle over the fruit
- powdered sugar for dusting
Method
- Prep – Generously grease a 9-inch round baking dish or approximately 8 x 10-inch rectangular baking dish with the softened butter.2 tbsp Butter
- Custard Batter – In a medium bowl, whisk together the eggs and sugar until smooth and slightly lighter in color. Add the flour, salt, and vanilla extract and whisk until smooth with no lumps remaining. Gradually whisk in the heavy cream and milk until fully incorporated. Finally, whisk in the melted butter. The batter should be smooth and pourable, similar to crêpe batter.120 ml Heavy cream, 120 ml Whole milk, 3 large Eggs, 100 g Sugar, 65 g All purpose flour, 1 tsp Vanilla extract
- Fruit – Wash plums and pat dry. Cut each fruit in half, then slice each half into six slices approximately. Arrange plums in the dish as desired. Sprinkle with sugar.500 g Plums, 2 tbsp Sugar
- Bake on the middle rack for about 40 to 45 minutes, or until the clafoutis is set and golden brown on top.
- Serving – Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving. Serve warm or at room temperature.powdered sugar for dusting
Notes
- Choose ripe but firm plums for the best flavor and texture.
- Leave the skins on; they soften during baking and help the plums hold their shape.
- Whole milk and heavy cream give the clafoutis its best creamy texture.
- The batter should be thin and pourable, similar to crêpe batter.
- The clafoutis will puff in the oven and settle slightly as it cools. This is normal.
- Bake until the center is just set. Overbaking can make the texture firm or rubbery.
- Serve warm, at room temperature, or chilled.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freezing is not recommended because it can affect the custard texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ripe but firm plums so they soften during baking without becoming mushy.
- Cut the plums into evenly sized halves or wedges so they cook at the same rate.
- Grease the baking dish generously and coat it lightly with sugar to prevent sticking and add a delicate caramelized edge.
- Whisk the flour into the egg mixture before adding the milk and cream. This creates a smooth batter without needing to sift the flour.
- Add the milk and heavy cream gradually while whisking to prevent lumps.
- Do not overbake. The edges should be puffed and golden, while the center should be set with a slight wobble.
- Let the clafoutis rest for at least 15 minutes before slicing so the custard can finish setting.
- Dust with powdered sugar just before serving so it does not dissolve into the warm surface.
more custard recipes
- Creme caramel flan or Apricot flan
- Crème brûlée, Apricot crème brûlée, or Pumpkin crème brûlée
- Bavarian cream, Strawberry Bavarian cake
- Blackberry panna cotta, strawberry panna cotta
- Panna cotta tart – blueberry, blackberry, strawberry
Frequently asked questions
A clafoutis is a custard-based batter made with milk, cream, and eggs over fresh fruits. All these are perishable ingredients. So yes, you need to keep any clafoutis in the fridge once cooled unless you plan to serve it soon.
Yes, you can use a variety of fruits in a clafoutis, such as cherries, berries, peaches, or apricots. Just make sure to adjust the amount of sugar based on the fruit’s sweetness.
Yes, you can bake the clafoutis in advance. Cool it and leave it in the fridge. If you plan to serve it at room temperature, remember to leave it out for an hour before serving. And if you want to serve it warm, you can reheat it in the oven for just a few minutes before serving.
Any dessert with a custard-based filling, such as this plum clafoutis, needs to be baked gently and just until set. If the custard mixture dries out, then it will have a cracked appearance. So, take it out of the oven when it still has a slight jiggle in the center. The remaining heat in the pan is enough to help it set.
Yes, you can make a clafoutis without eggs by using egg replacers or other binding agents. However, the texture and flavor may differ from traditional clafoutis.
more clafoutis and plum recipes
- Blackberry Clafoutis
- Cherry Clafoutis
- Apricot Clafoutis
- The Perfect Plum Cake: Sweet and Tart Delight
- Plum Peach Jam
- Peach Upside Down Cake
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Wow, I can’t say that I have ever tried a recipe with plums before, but this one looks so good I am definitely thinking about it now! Thanks so much for the recipe, bookmarked for later 🙂
Yum!! I love clafoutis, and this version with plums is so perfect for summer! Can’t wait to make this soon!
This was so delicious! Thank you for the amazing recipe!
I adore plums and this dessert looks incredible. Definitely one to wow dinner guests with.
I was looking for a good custard based dessert recipe – this is perfect! Can’t wait to try it.
Made this recipe today! It was easy and delicious. I will definitely make this again and will add it to binder full of my favorites!
Thank you!
Thank you, Henny. So happy to hear that
Delicious. My daughter said it tastes like heaven.
Thank you, Erika
It tastes good but it didn’t really set. Although I’ve followed the steps exactly, I don’t know what went wrong.
Harshal – It has 4 tbsp of starch for only 1 1/2 cup milk and cream. That is definitely enough for it to set. Perhaps it needed more baking time in your oven.