Let’s face it, the humble plum clafoutis. It’s a dessert that evokes a feeling of warm, comforting nostalgia – a little bit of French elegance, a touch of sweetness, and a whole lot of deliciousness. It’s a classic for a reason, a deceptively simple dish that transforms into a velvety, intensely flavored masterpiece. But beyond its comforting appeal, the clafoutis is a surprisingly versatile dessert, perfect for a special occasion or simply a cozy night in. Whether you’re a seasoned baker or a beginner venturing into the world of French pastries, this recipe is designed to be approachable, rewarding, and utterly satisfying. Get ready to indulge in a truly exceptional plum dessert – let’s dive in!
Why You’ll Love This
There’s a reason this recipe consistently ranks high on dessert enthusiast’s lists. It’s more than just a dessert; it’s an experience. Here’s why you’ll absolutely adore it:
- Flavor Explosion: The combination of sweet plums, rich cream, and a hint of vanilla creates a flavor profile that’s both familiar and utterly unique. The plums themselves contribute a deep, concentrated sweetness that’s beautifully balanced.
- Effortless Elegance: Don’t let the seemingly simple ingredients fool you. The clafoutis is remarkably easy to make – minimal fuss, maximum flavor. It’s a dessert that’s perfect for busy weeknights.
- Visual Appeal: The deep, glossy purple hue of the clafoutis is undeniably gorgeous. It’s a dessert that looks as good as it tastes, making it a wonderful centerpiece for any table.
- Customizable: While this recipe is a fantastic base, you can easily adapt it to your preferences. Experiment with different types of plums, add a touch of lemon zest, or incorporate a swirl of whipped cream for an extra layer of indulgence.
- Comforting & Rewarding: There’s something incredibly satisfying about savoring a warm, perfectly made clafoutis – a moment of pure comfort and deliciousness.
Ingredients & Equipment
Here’s what you’ll need to create this delightful dessert:
- For the Clafoutis:
- 1 1/2 cups (350ml) Milk (whole milk is recommended for richness)
- 1/2 cup (113g) Granulated Sugar
- 1/4 teaspoon Salt
- 4 Large Egg Yolks
- 1/4 cup (57g) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1 1/2 cups (150g) Plum Pulp (fresh or frozen – thawed)
- 1/2 cup (60g) All-Purpose Flour
- For Serving:
- Whipped Cream (optional, but highly recommended)
- Fresh Plum Slices (for garnish)
- A dusting of powdered sugar (optional)
- Equipment:
- 9-inch Clafoutis Dish (or similar sized baking dish)
- Whisk
- Mixing Bowl
- Measuring Cups & Spoons
- Rubber Spatula
Step-by-Step Instructions
Let’s get started! Follow these steps to create your own perfect plum clafoutis:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour your clafoutis dish thoroughly. This is crucial to prevent sticking!
- Make the Custard Base: In a medium mixing bowl, whisk together the milk, sugar, and salt until the sugar is dissolved. Add the egg yolks one at a time, whisking well after each addition.
- Melt the Butter: In a separate saucepan, melt the butter over low heat. Do not boil!
- Combine Wet & Dry: Gradually whisk the melted butter into the milk mixture. Then, gently fold in the flour until just combined. Don’t overmix!
- Add Plum Pulp: Stir in the plum pulp until evenly distributed.
- Bake: Pour the mixture into the prepared clafoutis dish. Bake for 30-40 minutes, or until the clafoutis is puffed up and golden brown on top. A toothpick inserted into the center should come out with moist crumbs attached – it shouldn’t be completely clean.
- Cool & Serve: Let the clafoutis cool for at least 30 minutes before serving. This allows it to set slightly and makes it easier to slice. Serve warm, topped with whipped cream and fresh plum slices.
Pro Tips
Here are a few extra tips to elevate your clafoutis game:
- For a richer flavor: Add a tablespoon of brandy or dark rum to the custard base.
- Don’t overbake: Overbaking will result in a dry clafoutis. Keep a close eye on it during the last 10-15 minutes of baking.
- Chill for extra creaminess: Refrigerate the clafoutis for at least 2 hours (or overnight) to allow it to fully chill and set.
- Experiment with flavors: Add a pinch of cinnamon or nutmeg to the custard base for a warm, spiced flavor.
Storing Leftovers
Leftover clafoutis is a truly delightful treat! Here are a few ways to preserve it:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the clafoutis tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months.
- Reheat: Reheat gently in the microwave or oven. It’s best served warm.
Enjoy your perfectly crafted plum clafoutis! It’s a dessert that’s sure to become a favorite in your kitchen.
Juicy Plum Clafoutis
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A rustic French dessert made with fresh plums baked in a silky, custard-like batter. Easy, elegant, and perfect for late summer.
Ingredients
4–5 ripe plums, pitted and sliced
1 tablespoon unsalted butter (for greasing the pan)
3 large eggs
1/2 cup granulated sugar
1 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Powdered sugar, for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with butter.
2. Arrange the sliced plums evenly in the bottom of the dish.
3. In a mixing bowl, whisk together the eggs and granulated sugar until light and frothy.
4. Add the milk, flour, salt, vanilla extract, and almond extract (if using). Whisk until smooth and well combined.
5. Pour the batter over the plums in the dish.
6. Bake for 40–45 minutes, or until the clafoutis is puffed and golden, and a knife inserted in the center comes out clean.
7. Let cool for at least 10 minutes. The clafoutis will deflate slightly as it cools.
8. Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.
Notes
You can use any variety of plums—red, black, or yellow—for this recipe.
Try adding a touch of cinnamon or lemon zest for extra flavor.
This dessert is best the day it’s made but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French