Plum Clafoutis Recipe
sandravalvassori.com
This easy Plum Clafoutis is made with in-season Italian plums baked in a lightly-sweetened, custard-like creamy filling. It's a classic French dessert that looks impressive but comes together in less than 15 minutes. A few tablespoons of butter added to the batter help keep the custard tender and creamy rather than rubbery. The result is a beautifully golden, delicate dessert with jammy, juicy plums in every bite.
Servings: 6 to 8
Ingredients
- 2 tablespoons melted and slightly cooled butter, plus softened butter for greasing the pan
- 1 tablespoon demerara sugar (white sugar works too)
- 3/4 pound fresh plums (about 8 small-medium sized), washed, pitted and sliced into wedges
- 3 eggs
- 1/4 cup sugar
- pinch of kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose unbleached flour
- 1 cup whole milk
- icing sugar for 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. Sprinkle 1 tablespoon Demerara sugar evenly over the bottom of the pan. Arrange the sliced plums in an even layer placing them in a pinwheel pattern (see photos in post as a guide). Set aside.
- In a medium bowl, or large measuring cup, whisk the eggs until smooth. Whisk in the 1/4 cup sugar, salt, and vanilla until the mixture is smooth and slightly paler in color.
- Add the flour in two additions, whisking gently at first, then more vigorously after each addition, until smooth. Whisk in the melted butter, then slowly pour in the milk while whisking. Continue whisking until the batter is smooth.
- Pour the batter over the plums. If the baking dish is very full, place it on a baking sheet to catch any drips. Carefully transfer to the oven and bake for 35-40 minutes, or until the clafoutis is puffed and golden, and just set in the center.
- Let cool about 15 minutes, then 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.