Delicious French Fresh Plum Clafoutis Recipe
A Clafoutis is a great way to use fresh fruits like plums. Plums have a reddish-purple skin with a distinct tartness accompanied by sweetness, which makes them perfect for a clafoutis. And the sweet creamy custard base is made with milk, cream, and eggs and baked with these fresh plums. It is a quick and easy way to make a simple dessert.
Don't you just love fresh plums in season during summer? They are so meaty with a beautiful dark skin. I love eating them as a fresh fruit, but my kids find them a bit too tart. So, I often try to use them in desserts like my upside down plum cake, peach-plum jam, and this plum clafoutis, which is a delicious custard-based French tart that they absolutely adore. I think you will also love it.
What is a clafoutis?
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 filing similar to flan. Then, baked until just set. A clafoutis can be served at room temperature, warm in winter or cold in summer. A very versatile dessert that does not need any accompaniment and can be served on its own.
It is said that only a custard-based filling with black cherries is a clafoutis anything else is called a Flaugnarde. Which means this dessert would technically be called a plum Flaugnarde. A Flaugnarde can be made 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.
Ingredients and substitutes (Save/Pin)
- Plums - I usually only make these with fresh plums in season. A Clafoutis is traditionally made with seasonal fresh fruits. If you can't find fresh plums, then this recipe is also delicious with almost all berries like my Blackberry Clafoutis. You can also try peaches, apricots, apples, and even figs.
- Cream - Makes for a rich, creamy custard base. I have also tried buttermilk and I loved it very much.
- Milk - It's best to use whole milk so the custard sets when cooled to room temperature.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So as a guide, one large egg weighs between 50 to 60 grams
- Sugar - I prefer to use white sugar so it won't alter the color of my base. And yet feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
Useful tips and tools
- You can use a 9" pie pan or a baking dish for this clafoutis. A cast-iron pan is often used to make a clafoutis.
- Also, it's always a good idea to keep the pan on a baking tray just in case of spillage.
- A mixing bowl to prepare the fruit base.
- I like to use my food processor to ensure the flour and cornstarch combines well. And yet, a simple mixing bowl & whisk works just as well.
- Every oven works differently. So, the baking times are just guidelines. If your baked items often bake too quick or too slow compared to the time given, it might be a good idea to check if your oven needs calibration.
- An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
How to make fresh plum Clafoutis (Save/Pin)
Prepare fruit
- Preheat the oven at 160 C / 320 F.
- Wash plums and pat dry. Cut each fruit in half then slice each half into 6 slices approximately.
Prepare custard batter
- Place all remaining ingredients in a food processor.
- Blend until smooth and well combined.
Assemble
- Smear the baking dish with butter liberally.
- Arrange plums in the dish as desired.
- Sprinkle with sugar.
- Gently pour the batter over the plums. I use the back of my spoon to soften the pour.
Bake
- Bake in a preheated oven - on the middle rack for about 35 to 40 minutes.
- The batter will look firm and set with a slight puff.
- Remove from the oven and cool completely.
Chill and Serve
- The clafoutis can be served warm, room temperature or cold.
- Serve on its own or dusted with powdered sugar.
- Served with a scoop of ice cream or dollop of whipped cream.
You are going to love this one. A bit sweet, a bit tart but very creamy and delicious. Yum!
Description
Ingredients
Custard Batter
- 1/2 cup (120 ml) Whipping cream
- 2 cup (470 ml) Whole milk
- 2 Eggs large
- 1/3 cup (70 g) Sugar
- 2 tbsp Cornstarch/cornflour
- 2 tbsp All purpose flour
- 1 tsp Vanilla extract
Instructions
Prepare fruit
- Preheat the oven at 160 C / 320 F.
- Wash plums and pat dry. Cut each fruit in half then slice each half into 6 slices approximately.
Prepare custard batter
- Place all remaining ingredients in a food processor.
- Blend until smooth and well combined.
Assemble
- Smear the baking dish with butter liberally. (9-inch pie pan or 7 x 9-inch baking pan)
- Arrange plums in the dish as desired.
- Sprinkle with sugar.
- Gently pour the batter over the plums. I use the back of my spoon to soften the pour.
Bake
- Bake in a preheated oven - on the middle rack for about 35 to 40 minutes.
- The batter will look firm and set with a slight puff.
- Remove from the oven and cool completely.
Serve
- A clafoutis can be served warm, at room temperature or cold.
- Serve on its own or dusted with powdered sugar.
- You can also serve with a scoop of ice cream or dollop of whipped cream.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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 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 dried 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.
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Henny
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!
Veena Azmanov
Thank you, Henny. So happy to hear that
Erika
Delicious. My daughter said it tastes like heaven.
Veena Azmanov
Thank you, Erika
Harshal Ranglani
It tastes good but it didn’t really set. Although I’ve followed the steps exactly, I don’t know what went wrong.
Veena Azmanov
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.
JIll Naylor
Have made this Plum Clafoutis 2 days ago and it was delicious. A couple of questions please. 1. Can you freeze the Clafoutis after cooking? as I have a glut of Plums of which I do not want to waste them. 2. Would you recommend making them in individual ramekins and then freezing.
Thank you in advance of your reply
Veena Azmanov
Hey Jill. Thank you. So happy you enjoyed this recipe. You can freeze clafoutis in large or small individual ramekins. Make sure to wrap them well so they do not have freezer burns. And then them in the fridge overnight rather than on the counter. Thanks for coming back to write this feedback.
Jennifer Roy
Just made this tonight with freshly picked plums from my very old tree - this is a wonderful recipe, very easy, I grated a little orange peel into the mixture too - highly recommend this for a special and very light treat. Served with a birthday candle and ice cream - perfect!
Veena Azmanov
Thank you, Jennifer. So happy you enjoyed this recipe. We love it here too. Thanks for coming back to write this feedback.
Amy
I love clafoutis and this sounds so delicious!
Veena Azmanov
Thank you, Amy.
Shashi at SavorySpin
Such a delicious dessert - I need something easy to make and this would hit the spot!
Veena Azmanov
Thank you, Shashi. I hope you try this one soon.
Annie
This is stunning!! I've never had clafoutis before, but looking at the ingredients there's nothing I don't like in there, so I need to try this ASAP!! I love plums so much, but I really don't bake with them enough!
Veena Azmanov
Thanks, Annie. You will enjoy it I'm sure.
Mikayla
I've never had a clafoutis, but I love plums! You've inspired me to give this a try, can't wait!
Veena Azmanov
You must try this one, Mikayla. So delish
Tisha
Plums are such a great fruit for a dessert! This looks great!
Veena Azmanov
Absolutely, Tisha.
Arlene Mobley
I love clafoutis. It looks delicious!
Veena Azmanov
Thank you Arlene !
Gloria @ Homemade & Yummy
What a great looking dessert. My idea of the perfect way to end a meal. I have yet to give these a try at home, but I sure love ordering them when I am out.
Veena Azmanov
You must try them Gloria.. They are super delish in a tart. You will love it.
Marisa Franca @ All Our Way
I can't wait to make this recipe! I love plums and buried in a batter is ideal I once my daughter a torte with plums I couldn't wait to find another recipe I could use plums with. This is going to be a treat for Hubby and I. I'd love to be one of your dessert customers.
Veena Azmanov
Thank you Marisa. I hope you enjoy it. I love plums in tarts too!