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. This 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.
Why make this recipe?
If you love custard-based desserts then this one is for you with fruits. The recipe is one of the easiest dessert recipes with no special equipment required. It really involves just chopping the fruit, blend the custard, and baking them together. A perfect recipe to bookmark when you need to make dessert but are short on prep time. I usually only make these with fresh plums, cherries, or Blackberries. You can also try peaches, apricots, apples, or even figs.
Ingredients and substitutes
Plums – Clafoutis is usually made with fresh fruits in seasons. But, you can use frozen. 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 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.
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 6 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.
Tips for Success
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 it easier to serve. 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 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.
Creative variations
Almond Plum Clafoutis: Add 1/2 teaspoon of almond extract to the batter for a delicious almond flavor that pairs well with plums. Spiced Plum Clafoutis: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced flavor. Lemon Plum Clafoutis: Add 1 teaspoon of lemon zest to the batter for a fresh, citrusy flavor that complements the sweetness of the plums. Hazelnut Plum Clafoutis: Substitute 1/4 cup of hazelnut flour for 1/4 cup of all-purpose flour in the batter for a nutty flavor. Chocolate Plum Clafoutis: Sprinkle chocolate chips over the plums in the baking dish before pouring in the batter for a chocolatey twist. Coconut Plum Clafoutis: Add 1/2 cup of shredded coconut to the batter for a tropical flavor that pairs well with plums. Berry Plum Clafoutis: Add a handful of fresh berries, such as raspberries or blueberries, to the baking dish along with the plums for an extra burst of flavor and color. Savory Plum Clafoutis: Omit the sugar from the batter and add 1/2 cup of grated cheese, such as Gruyere or Parmesan, for a savory version of this classic dessert. Honey Plum Clafoutis: Substitute honey for the granulated sugar in the batter for a subtle sweetness and a rich flavor. Nutella Plum Clafoutis: Swirl 1/4 cup of Nutella into the batter before baking for a decadent treat that combines the flavors of chocolate and plums.
Creative ways to serve Plum Clafoutis:
With a Dollop of Whipped Cream: For a classic and delicious pairing, serve each slice with a dollop of freshly whipped cream. Drizzled with Honey: Drizzle warm honey over the top of the clafoutis just before serving for an added touch of sweetness. Served with Vanilla Ice Cream: Serve warm slices of clafoutis with a scoop of vanilla ice cream for a decadent dessert. Sprinkled with Toasted Almonds: Sprinkle toasted sliced almonds over the top of the clafoutis for added crunch and nuttiness. Garnished with Fresh Mint: Garnish each slice with a sprig of fresh mint for a pop of color and a refreshing flavor. Accompanied by Fresh Berries: Serve slices of clafoutis with a side of fresh berries, such as raspberries or strawberries, for a burst of freshness. Dusted with Powdered Sugar: Dust the top of the clafoutis with powdered sugar just before serving for a beautiful presentation. Served with a Drizzle of Fruit Sauce: Serve each slice with a drizzle of fruit sauce, such as raspberry or strawberry sauce, for added flavor and elegance. Paired with a Glass of Dessert Wine: Serve slices of clafoutis with a glass of dessert wine, such as Sauternes or Muscat, for a luxurious and indulgent dessert experience. Transformed into a Trifle: Cube the clafoutis and layer it with whipped cream and fresh berries to create a delicious and elegant trifle.
Creme caramel flan or Apricot flan Creme Brûlée, Apricot creme brûlée, or Pumpkin creme brûlée Bavarian cream, Strawberry bavarian cake Blackberry panna cotta , strawberry panna cotta Panna cotta tart – blueberry, blackberry, strawberry Blackberry cheesecake
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox.
Blackberry ClafoutisThe Perfect Plum Cake: Sweet and Tart DelightPlum Peach JamPeach Upside Down CakeCustard Cookies: A Sweet Twist on Classic Shortbread
Thank you for sharing - Save for later
