A fruity and light dessert: the Plum clafoutis ! With its melting texture, its ripe fruits and its little taste of vanilla, this is an easy recipe for all gourmets. Perfect for enjoying yourself for dessert, like for breakfast.
What you'll like with this plum clafoutis
- flavors : the tanginess of plums and the sweetness of vanilla-scented clafoutis…
- texture : a very melting plum clafoutis, not dry at all! To be enjoyed warm or cold according to your preference…
- difficulty level : it is very easy to prepare, without special equipment. For cooking, you need a thick pan to ensure good cooking. Mine measures 17x30cm.
- prunes : I used red plums for this recipe, the "crimson red" variety, but know that all plums work for this clafoutis.
- sucre : I chose to put powdered sugar to keep a light color in my clafoutis dough. The amount of sugar can be adjusted according to your tastes. If you use brown sugar instead of powdered sugar, you will have to reduce the quantity.
- milk/cream : I use whole milk to have a smoother plum clafoutis. Ditto for the liquid cream because it brings softness to the clafoutis.
How to make a plum clafoutis?
- On cut the plums in thin slices
- We put them in a well buttered mold
- We whip together eggs, sugar, vanilla and salt
- We sift flour then add it little by little
- We end with liquid ingredients (milk and cream)
- On pour this paste over the plums
- On bake the plum clafoutis!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for a successful plum clafoutis
- the type of mold is important: prefer a thick ceramic or glass mold because this allows the clafoutis to cook thoroughly without burning on the edges.
- so as not to have lumps in the dough, sift the flour and add it in 2 or 3 times while whisking.
- the plum clafoutis is cooked when the edges are golden and the center bounces lightly on your finger. Avoid overcooking the clafoutis as it will become drier.
How to keep it?
The clafoutis can be eaten lukewarm after removing from the oven. You can also eat it after refrigeration so that it becomes a little denser and therefore easier to cut into pieces.
The plum clafoutis can be preserved about 2 days in the refrigerator, preferably in an airtight bell to preserve its flavor.
Other recipes to try
If you like fruit recipes, then I advise you to take a look at these other recipes from the blog:
- No-Bake Raspberry Cheesecake
- Very moist cherry cake
- Blueberry pie
- Raspberry clafoutis
- Rustic peach and vanilla pie
If you make this plum clafoutis, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful clafoutis!
Easy Plum Clafoutis
- 500 g prunes I chose red plums
- 3 large eggs
- 120 g granulated sugar dose to adapt according to your taste
- 1 tbsp natural vanilla extract
- 1 pinch of salt
- 80 g all-purpose flour
- 150 g whole milk
- 150 g heavy whipping cream 30%
- A knob of butter for the mold
- Preheat the oven to 180° traditional heat. Generously butter a ceramic or glass mold (this is important for the clafoutis), mine measures 17x30cm.
- Wash the plums, dry them then cut them in half to pit them. Cut each half into 3 or 4 depending on the size of your plums. The goal is to have slices that are neither too thin nor too thick.
- Arrange these slices of plums in the bottom of the mold by making 3 columns (see my photos).
- In a large bowl, whisk the eggs and powdered sugar. Add the vanilla and the pinch of salt then mix.
- Sift the flour then add it to the dough in several times, whisking to avoid lumps.
- Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
- Pour this batter over the plums in the pan. Bake for about 35-40 minutes (this varies depending on the oven). The sides of the clafoutis should be golden brown. The center should bounce slightly off the finger when touched.
- The clafoutis can be eaten warm or cold. Personally, I taste it after a little passage in the refrigerator!