Plum Clafoutis

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 🍽️ Plum Clafoutis – A French-Style Custard Dessert



Light, creamy, and just the right amount of sweet—this Plum Clafoutis is a simple French dessert that’s as impressive as it is easy. Made with fresh plums baked in a vanilla-scented custard and dusted with powdered sugar, it’s perfect for breakfast, brunch, or an elegant dinner finale.

✨ Why You’ll Love This Plum Clafoutis

  • ✅ Uses fresh seasonal plums

  • ✅ Classic French dessert made easy

  • ✅ Custardy, fruity, and lightly sweet

  • ✅ Elegant enough for guests, simple enough for any day

🛒 Ingredients

  • 4–5 fresh plums, pitted and sliced

  • 3 large eggs

  • ½ cup granulated sugar

  • ¾ cup whole milk

  • ¼ cup heavy cream (or use all milk)

  • ½ cup all-purpose flour

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional, pairs beautifully with plums)

  • Pinch of salt

  • Butter (for greasing)

  • Powdered sugar (for dusting)

🔪 Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 350°F (175°C).

  • Generously butter a 9-inch pie dish or cast-iron skillet.

2. Arrange Plums

  • Layer sliced plums evenly in the bottom of the dish.

3. Make the Batter

  • In a bowl, whisk together eggs and sugar until light and frothy.

  • Add milk, cream, vanilla, almond extract, and salt.

  • Gradually whisk in flour until smooth and slightly runny.

4. Bake

  • Pour batter gently over the plums.

  • Bake for 35–40 minutes, or until puffed and golden brown.

  • It should jiggle slightly in the center when done.

5. Cool & Serve

  • Let cool slightly; it will deflate a bit.

  • Dust with powdered sugar and serve warm, at room temp, or chilled.

🍽️ Serving Ideas

  • Serve with whipped cream, crème fraîche, or vanilla ice cream

  • Add a sprinkle of toasted almonds or pistachios

  • Perfect for brunch or light dessert with wine

💡 Tips & Variations

  • Use a mix of yellow and red plums for color

  • Try cherries, pears, or apricots as substitutes

  • Clafoutis is best fresh, but can be stored in the fridge for 2–3 days

  • Reheat gently or enjoy cold like a custard tart

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