Plum Clafoutis

After 3 years of excessive production my Mirabelle trees took a break.

I didn’t mind, actually, as that took the pressure off me having to make jam.

It’s been too hot to make jam.

I did manage to make a Clafoutis, though, with the red plums from the tree by my potager.

They are a little bigger than the Mirabelles… See photo below.

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Plum Clafoutis

This is a quick dessert that can be made with any stone fruit – peaches, cherries, nectarines, and, of course, plums.

  • Author: Kate
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Desserts

Ingredients

Scale
  • 12oz (350gr) pitted plums
  • 3 eggs
  • 1/3 cup (2.5oz, 70gr) sugar
  • 1/3 cup (2.5oz, 70gr) butter
  • 1 cup (4oz, 120gr) flour
  • 1 cup (8oz, 240ml) milk
  • 1/2 tsp vanilla

Instructions

  • Melt the butter, remove from heat and set aside.
  • Put sugar, eggs in a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 2 minutes.
  • Gradually add the butter, whisking constantly.
  • Add the flour, all at once, and whisk until well combined.
  • Slowly pour in the milk, whisking constantly.
  • Add the vanilla.  The batter should be smooth and shiny.
  • Put the fruit into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
  • Pour the batter carefully over the top and bake, 400F (200C) 30-35 minutes.
  • It should be slightly browned and almost completely set in the middle.
  • Let sit at least 15 minutes before slicing and serving.  Serve warm, at room temperature or cold.

Notes

You will need enough slices to lay, nicely, around the bottom of your baking dish but you don’t want them higher than the sides of the baking dish. Lay them very close together. For apricots or plum cut them in half or quarters and lay them cut side up so they fill with the batter.

Put the baking dish on a baking tray before you pour the batter over. It’s easier to handle and if you spill it’s on the tray! The center will just barely jiggle when it’s done.

Nutrition

  • Serving Size: 1 slice
  • Calories: 214
  • Sugar: 14.2 g
  • Sodium: 42.5 mg
  • Fat: 9.8 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.8 g
  • Fiber: 1 g
  • Protein: 5.4 g
  • Cholesterol: 91 mg

Keywords: clafoutis, plum dessert, plums

Plum Clafoutis

The amount of time it takes to make this is directly proportionate to the size of your plums.

In the past I’ve made this with Mirabelles and could use my cherry pitter. I used about 50 Mirabelles.

These were slightly bigger and I used 27 plums but I had to pit them with a knife.

Plums

With peaches or nectarines, I only use 3 or 4 and it’s very quick to slice them into thick wedges.

In other words – your time may very.

The plums are bright red when fully ripe but for a clafoutis I prefer them a bit more on the tart side. Plus they’re easier to work with if they are just starting to ripen. They were still sweet.

4 thoughts on “Plum Clafoutis”

  1. I’ll give this a go. I’m still working on what I can and can’t eat in the milk department. Yesterday, I tried Oui non-dairy yogurt made with coconut milk. I have a distinct dislike for anything coconut, but this was actually quite good and no coconut taste at all. Some things I can have with milk if it’s cooked or baked, so I might be good with this and it sounds delicious. 🙂

    Reply
    • I like coconut itself but I hate anything coconut flavored. I really hate coconut scented sun screens lol The combination of coconut and sweat….. I would be lost without yogurt. Is it all milk or just cow’s milk?

      Reply
      • Cow’s milk, I believe, but I can’t get anything else here. I don’t think I’ve ever seen goat’s milk anywhere and I’ve not tried to find it at a local farm but I’d have to then make my own yogurt yogurt. I can use butter if I cook my eggs in it, but not on my toast and I can put it in recipes where the milk or butter is heated but can’t do raw. I don’t understand why pasteurization doesn’t change it, but it doesn’t. So there’s an enzyme or protein in it that I can’t eat. Today, I’ll try the soy based one I bought, but buying any is almost impossible because they’re so hard to find.

        Reply
        • How very strange – and inconvenient and awful. I have no problem getting sheep’s milk yogurt and sheep / goat cheese – both of which are my primary dairy products. Although I do bake with milk. Terrible when we have an issue that we have to figure out ourselves through trial and error.

          Reply

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