This classic French dessert smells and tastes like summer. It’s made with plum and a custard mixture poured in between. It has a melt-in-the-mouth texture you will surely enjoy!
The history of clafoutis
Clafoutis is a classic French pastry and was originally made with cherries. The pastry appeared in the center of France, in the Limousin, during the 19th century. In France, the version made with small black cherries is also called milliard.
Clafoutis became one of those popular homemade desserts the French love to make when it’s cherry or plum season. The pastry is popular for its melting and soft texture similar to that of a pancake pastry or a flan. Another reason why clafoutis is loved is that it only takes 15 minutes to prepare before you transfer it into the oven.
Today clafoutis is also made with other fruits like apples, apricots, pears, and plums. What we love about plums is it’s sweet and sour taste, and they are summer fruits that we love to eat in its season!
How to make plum clafoutis
You will be amazed how easy it is to prepare and delicious it is to eat this classic French dessert. First start with cleaning your plums, cutting them in half, and removing the stone. Grease a metal cake tin (quiche style) and add the plums with the cut side above. Make the batter by mixing first the sugar with the flour. Then one by one mix in the eggs and the milk and vanilla extract. Pour the batter in between the plums and transfer in the oven. Keep a good eye on the oven because it can quickly burn. A little burn won’t do harm, you can cover it with icing sugar!
This plum clafoutis was inspired by my grandmother’s cookbook where it was found on a paper cut out from an old magazine. We gave the recipe a little twist and used plums instead of cherries. Please find more traditional French desserts and dishes on recettes de mamie where all the sacred recipes are kept alive!
Classic Plum Clafoutis
- quiche mold (Ø24 cm)
- 30 grams unsalted butter
- 400 grams fresh plums
- 75 grams all purpouse flour
- 75 grams sugar
- 3 eggs
- 300 ml full-cream milk
- 1 tsp vanila extract
- icing sugar
- Preheat the oven to 190 °C. Melt the butter in a pan over low heat, stirring frequently. Grease the cake tin with some extra (not melted) butter.
- Wash the plums, cut them in half lengthwise and remove the stone. Place them with the cut side up over the bottom of the cake tin. Sieve the flour into a bowl and mix in the salt and sugar. Beat in the eggs, followed by the milk, vanilla extract and melted butter until there are no more lumps. Pour the batter in between the plums into the cake tin.
- Bake the clafoutis in the middle of the oven for about 30 min until golden brown. Remove from the oven and sprinkle the clafoutis with icing sugar. Serve warm or cold. You can even spice it up with a scoop of vanilla ice cream!