This exquisite Plum Clafoutis recipe features in-season juicy Italian plums covered in a custard-like creamy filling. Lightly sweetened, it’s a French classic dessert that’s perfect as a snack, breakfast, or after a meal. And the best part of this impressive-looking dessert? It couldn't be easier, or faster, to make!
Prep Time15 minutesmins
Cook Time35 minutesmins
Servings: 6to 8
Ingredients
2tablespoonsmelted and cooled butter, plus softened butter for greasing the pan
1/4cupsugar, plus 1 tablespoon I use cane sugar
3/4poundfresh plums (about 8 small-medium sized)washed, pitted and sliced into wedges
3eggs
pinchof kosher salt
1/2cupall-purpose unbleached flour
1cupwhole milk
1teaspoon vanilla extract
icing sugarfor serving, optional
Instructions
Preheat the oven to 375F.
Grease the bottom and sides of a 9-inch tart pan, or similar-size baking dish, with softened butter. Dust the bottom of the pan with 1 tablespoon sugar. Arrange the plum slices on the bottom of the pan.
In a medium bowl, or large measuring cup, whisk the eggs until smooth. Add in the sugar, salt, and flour and whisk again until smooth. Stir in the melted butter and vanilla then slowly pour in the milk. Whisk until a smooth batter forms.
Pour the batter over the plums. If your dish is very full, you may want to place it on a baking sheet to catch any drips. Carefully trasnsfer to oven and bake until the clafoutis is nicely puffed and golden, and just set in the center, about 30-35 minutes.
Let cool slightly and dust with powdered sugar just before serving, if desired.
Notes
*Avoid using a metal pan which will cause the bottom and sides to brown too quickly.*Leftovers can be refrigerated in an airtight container for up to 2 days.