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.

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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.

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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.

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.

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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

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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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