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 substitutes
- 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.
- Cream – Makes for a rich, creamy custard base. I have also tried buttermilk, and I love it very much.
- Milk – It’s best to use whole milk so the custard sets when cooled to room temperature.
- Eggs – Always use large eggs when baking unless specified otherwise. The size of eggs varies significantly these days. So, as a guide, one large egg weighs between 50 and 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. However, I would not recommend dark brown sugar.
Step-by-step: Plum clafoutis recipe
- Prep – Preheat your oven to 350°F /175°C / Gas Mark 4. Grease a 9-inch (23cm) round baking dish with butter.
- 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.
- Custard: Place all remaining ingredients in a food processor and blend until smooth. Gently pour the custard batter over the plums.
Pro tip – I use the back of my spoon to soften the pour so it won’t ruin my fruit arrangement.
- Bake – 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.
- 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
- Blackberry cheesecake
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.
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.
Ingredients
- 1 lb (450 g) Plums
- ½ cup (120 g) Heavy cream
- 1 cup (240 ml) Whole milk
- 3 large Eggs large
- ¾ cup (150 g) Sugar
- ½ cup (60 g) All purpose flour
- 1 tsp Vanilla extract
- 2 tbsp (28 g) Butter for greasing pan
- 2 tbsp (24 g) Sugar optional to sprinkle over the fruit
Method
- Prep – Preheat your oven to 350°F /175°C / Gas Mark 4. Grease a 9-inch (23cm) round baking dish with butter.2 tbsp Butter
- 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.1 lb Plums, 2 tbsp Sugar
- Custard: Place all remaining ingredients in a food processor and blend until smooth. Gently pour the custard batter over the plums.½ cup Heavy cream, 1 cup Whole milk, 3 large Eggs, ¾ cup Sugar, ½ cup All purpose flour, 1 tsp Vanilla extract
- Bake – 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.
Notes
- Choose Ripe Plums: Use ripe but firm plums for the best flavor and texture in your clafoutis.
- Pit and Halve Plums Properly: Remove the pits and cut the plums in half evenly to ensure even cooking and a nice presentation.
- Prep Your Baking Dish: Grease your baking dish well to prevent sticking and make serving easier.
- Whisk Eggs and Sugar Thoroughly: Whisk the eggs and sugar until pale and frothy to incorporate air into the batter for a light and airy texture.
- Use Whole Milk and Heavy Cream: Using whole milk and heavy cream adds richness to the clafoutis. Avoid using low-fat substitutes for the best texture and flavor.
- Sift Flour for a Smooth Batter: Sift the flour over the wet ingredients to prevent lumps and ensure a smooth batter.
- Do Not Overmix: Mix the batter gently until just combined to avoid overmixing, which can result in a dense clafoutis.
- Check for Doneness: The clafoutis is done when it is set and golden brown on top. A toothpick inserted into the center should come out clean.
- Let it Rest: Allow the clafoutis to cool for a few minutes before serving to allow it to set further and make it easier to slice.
- Serve Warm: Clafoutis is best served warm or at room temperature. Dust with powdered sugar just before serving for a beautiful presentation.
Equipment you will need
Nutrition
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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.