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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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
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.
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!
Thank you, Jennifer. So happy you enjoyed this recipe. We love it here too. Thanks for coming back to write this feedback.
I love clafoutis and this sounds so delicious!
Thank you, Amy.
Such a delicious dessert – I need something easy to make and this would hit the spot!
Thank you, Shashi. I hope you try this one soon.
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!
Thanks, Annie. You will enjoy it I’m sure.
I’ve never had a clafoutis, but I love plums! You’ve inspired me to give this a try, can’t wait!
You must try this one, Mikayla. So delish
Plums are such a great fruit for a dessert! This looks great!
Absolutely, Tisha.
I love clafoutis. It looks delicious!
Thank you Arlene !
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.
You must try them Gloria.. They are super delish in a tart. You will love it.
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.
Thank you Marisa. I hope you enjoy it. I love plums in tarts too!