Delicious French Fresh Plum Clafoutis Recipe

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 which 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.

Let’s talk 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 Processorto ensure the flour and cornstarch combines well. And yet a simple mixing bowl &whiskworks 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.

Recipe – Fresh Plum Clafoutis (Save/Pin)

Ingredients

Fruit base

• Plums – 400 grams / 6 cups
• Butter – 2 tbsp
• Sugar – 2 tbsp

Custard batter

• Fresh cream – 120 ml (1/2 cup)
• Whole milk – 240 ml (1 cup)
• Eggs – 2 large
• Sugar – 70 grams (1/3 cup)
• Cornstarch/Cornflour – 2 tbsp
• All purpose flour – 2 tbsp
• Vanilla – 1 tsp

Method

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!

Frequently asked questions

Does this plum clafoutis need to be refrigerated?

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.

Can I bake the clafoutis in advance?

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.

Why do I have cracks on my clafoutis?

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 if 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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Fresh Plum Clafoutis Recipe

Author: Veena Azmanov

5 from 12 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Calories: 180kcal

Adjust Servings Here: 8 servings

Description

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.

Ingredients

• 400 grams (0.88 lb) Plums
• 2 tbsp (2 tbsp) Butter
• 2 tbsp (2 tbsp) Sugar

Custard Batter

• 120 ml (0.5 cups) Fresh cream
• 240 ml (0.98 cups) Whole milk
• 2 (2 ) Eggs large
• 70 grams (0.35 cups) Sugar
• 2 tbsp (2 tbsp) Cornstarch/cornflour
• 2 tbsp (2 tbsp) All purpose flour
• 1 tsp (1 tsp) Vanilla

ADJUST SERVINGS HERE – 8 servings

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.
• 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.

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Nutrition Information

Nutrition Facts

Fresh Plum Clafoutis Recipe

Amount Per Serving

Calories 180 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 0g

Cholesterol 75mg25%

Sodium 60mg3%

Potassium 0mg0%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 19g21%

Protein 4g8%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – clafoutis, Plum Clafoutis, plums, stone-fruits, tarts

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