Clafoutis with plums

Name: Clafoutis with plums
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Prunes 1.1 lbs; Whole milk ¾ cup; Sugar 1 cup; Type 00 flour ¾ cup; Eggs medium 3; Peeled almonds 1 oz; Brandy 1 &frac13; tbsp; Vanilla bean the seeds 1; Fine salt 1 pinch; Butter to taste; Sugar to taste; Powdered sugar to taste

it de es fr br

391

Calories per serving

Vegetarian

Energy Kcal 391
Carbohydrates g 65
of which sugars g 53.5
Protein g 7.4
Fats g 10.5
of which saturated fat g 4.26
Fiber g 2.1
Cholesterol mg 118
Sodium mg 188

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

Plum clafoutis is this traditional French dessert that's classic yet kinda creative. The base? It's a moist, almost custardy batter—sorta like crepes—poured over juicy, ripe plums. And look, while the original clafoutis used cherries, lots of folks now try plums, apricots, or even peaches. This easy plum clafoutis really pops with the sweet and slightly tangy flavor of plums, plus a sprinkle of toasted almonds for crunch. Some add brandy, but if you're going alcohol-free, a splash of orange juice works.

The plums are arranged in neat, concentric circles, looking super inviting—like something you'd cool on a windowsill in a French village. Bringing this plum clafoutis recipe to your table is pretty simple, yet it gets people talking. The scent while it’s baking? Amazing—it's warm and kinda fruity, with almonds getting all toasty. This kind of baked plum dessert isn’t just about looks; it’s also nutritious, with a good dose of fruit and a light batter.

Kids love it. Why? Because it's soft with a golden top, kinda like a plum custard cake. Enjoy it after dinner or slice it for an afternoon snack—it’s great both ways. French families have all kinds of clafoutis traditions, even savory ones with veggies, but this simple clafoutis recipe with fresh plums and almonds hits a sweet spot between old-school and new. Really does. It’s a laid-back, happy dessert that lets you play around with different fruits, but the combo of plums, almonds, and that tender custard? It's always a win. Plus, it’s a great way to enjoy a bit of French culinary magic in your own kitchen. So, here's the thing—give it a try!

INGREDIENTS

391

Calories per serving

for a 11-inch diameter pan: Prunes 1.1 lbs (500 g); Whole milk ¾ cup (200 ml); Sugar 1 cup (200 g); Type 00 flour ¾ cup (90 g); Eggs 3 - medium; Peeled almonds 1 oz (30 g); Brandy 1 ⅓ tbsp (20 ml); Vanilla bean 1 - the seeds; Fine salt 1 pinch

for greasing the pan: Butter to taste; Sugar to taste

for garnishing: Powdered sugar to taste

Preparation

How to prepare Clafoutis with plums

To make the plum clafoutis, start by cutting the blanched almonds into slices 1, place them on a baking tray lined with parchment paper 2, and toast them in a preheated static oven at 350°F for about 5 minutes (or in a fan oven for a few minutes) or until they are slightly golden 3.

Now, prepare the plums: wash them under running water 4, cut them in half 5, and remove the pit with a paring knife 6

then cut them into fairly regular slices 7. Set the fruit aside and prepare the batter: place the whole eggs in a bowl, add the sugar 8, and mix the mixture with a hand whisk 9,

add a pinch of salt 10, the sifted flour and the seeds of the vanilla bean 11, pour in room temperature milk slowly 12 while continuing to mix with the whisk,

finally, flavor with brandy 13. Now that the batter is ready, butter a 11-inch diameter pan 14 and sprinkle it with granulated sugar 15.

Arrange the plum slices on the bottom of the pan, creating a concentric circle pattern (16-17), then sprinkle the plums with the toasted almonds 18.

Finally, pour the batter into the pan 19. The plum clafoutis is ready to be baked 20: bake it in a preheated static oven at 350°F for 40-45 minutes or until golden (if you have a fan oven, bake at 320°F for 30-35 minutes). Once cooked, remove the plum clafoutis from the oven 21, let it cool slightly, and then serve it dusted with powdered sugar.

Storage

The plum clafoutis can be stored in the refrigerator for 2 days. The clafoutis can also be frozen in a tightly closed bag and then thawed at room temperature or in the microwave.

Tip

The beauty of clafoutis is that you can compose it as you like, as if it were a puzzle that suits you. Don't like brandy? Use dark rum, cognac, or amaretto. Not satisfied with only plums? Add other fruits (depending on the season) and make a mixed fruit clafoutis: the ones that best suit this recipe are peaches, cherries, apples, and pears. Feel the need for a richer batter? Replace the milk with the same amount of fresh cream. Missing the scent of cinnamon? Add it! Then, of course, let us know how it went.

For the translation of some texts, artificial intelligence tools may have been used.

Clafoutis with plums

PRESENTATION

INGREDIENTS

How to prepare Clafoutis with plums

Storage

Tip

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