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Hi Bold Bakers!
I was inspired to make this recipe more out of necessity than anything else. Meaning my neighbor’s kids bought me over a big bowl of ripe plums from their garden and I needed to use them ASAP. I wanted to make a dessert that would really let the fresh fruit shine through but also worked great for a summers evening and I think a plum clafoutis does both.
What is Clafoutis?
Clafoutis, sometimes spelled clafouti (Cla-fu-tea), is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick eggy batter. The clafoutis is dusted with powdered sugar and served warm, sometimes with ice-cream and cream.
How do You Serve Clafoutis?
Serve my Plum Clafoutis recipe fresh from the oven dusted with powdered sugar and vanilla ice-cream on top. Sounds plain I know but hear me out… if you have a prominent flavor in your dessert and want that to be the focus then I like to serve my dessert with some simple vanilla ice-cream or whipped cream. Then the fruit can be the shining star.
Just a note about clafoutis: once it sits out at room temperature for a while it will naturally deflate. That’s why I give it a few minutes to cool down and then serve it up.
Can I Use Something Other Than Plums?
Absolutely! Cherries are a classic in a Clafoutis but you can really use any of your favorite seasonal fruit like peaches, blueberries, raspberries, or even pears. A fruit that is a little more delicate and light will really compliment this dessert.
How Do You Know When Clafoutis is Done?
You will follow similar guides here as a souffle almost. It will puff up and also you do want to get a little color around the edges and on top. One thing I don’t want you to do is to worry it isn’t baked correctly. If it has risen and is golden brown after the hour then you are good to go.
How do I Store a Clafoutis?
This dessert is best eaten straight from the oven but if you have any leftovers store then covered in the fridge for 24 hours.
How Long Does a Clafoutis Last?
I recommend keeping it for 24 hours at the most. After this time the fruit can start to bleed into the batter making it soggy. Basically, get stuck in!
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Plum Clafoutis
Ingredients
- 1 tablespoon (½ oz/14 g) butter , softened
- 6 medium fresh plums , halved and pitted
- ⅓ cups (2 ½ oz/71 g) granulated sugar
- 4 eggs , at room temperature
- 1½ cups (12 fl oz/340 ml) whole milk
- 2 teaspoons vanilla extract
- ½ cup (2 ½ oz/71 g) all-purpose flour
- ¼ teaspoon salt
- powdered sugar, for dusting
Instructions
To Make the Plum Clafoutis Batter
- Preheat the oven to 350°F (180°C) then liberally brush a 9 inch (23 cm) cast iron skillet with the softened butter. Set aside.
- In your prepared skillet, arrange the plums evenly, cut side up, covering the entire surface.
- In a medium bowl, whisk the eggs, sugar, milk and vanilla until smooth. Then mix in the flour, and salt until combined.
- Pour the batter over the plums into the cast iron pan.
To Bake and Serve the Plum Clafoutis
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown. Remove from the oven and allow to cool for 10 minutes.
- Dust with powdered sugar and serve warm with a cup of coffee. Store leftovers in an airtight container in the fridge for up to 1 day.
I made this w plums and peaches and it was fabulous! I’ll be making it again, as the summer is just underway.
THE batter seems really thin!
Can you use a regular baking pan?
Do the plums need to be coated with sugar or can this step be omitted?
Can you use 1% milk or does it have to be whole?
Do you peel the skin from the plums?
Do you have to make it in a cast iron skillet? Could I make it in individual souffle dishes instead? If sp, how long would it take to bake?