There’s something magical about baked custards. They’re comforting, homey, and just the right amount of fancy. One of my favorite examples is a plum clafoutis recipe—a traditional French dessert that feels elegant yet surprisingly easy to make.
If you’ve never baked clafoutis before, imagine a light custard hugging juicy fruit, baked until golden and slightly puffed. The texture sits somewhere between a pancake and custard tart. Add in ripe plums, and you’ve got a dish that’s equal parts rustic and refined.
In this post, I’ll walk you through everything you need to know about plum clafoutis, from choosing the right plums to baking tips. Along the way, I’ll share variations, helpful notes, and ways to enjoy this dish beyond dessert.
What Is Clafoutis?
Clafoutis (pronounced kla-foo-tee) is a classic French dessert originating from the Limousin region. Traditionally, it’s baked with black cherries, but over time bakers started using other fruits—plums, apricots, berries, and even prunes.
At its core, clafoutis is simple: a thin batter of eggs, milk, sugar, and flour poured over fruit, then baked until it’s puffed and golden. Think of it as a cross between a pancake, a custard tart, and a fruit pie.
Why Make a Plum Clafoutis?
Plums bring a tart-sweet contrast that balances beautifully with the creamy batter. While cherries and raspberries get most of the clafoutis spotlight, I think plums deserve more love.
Here’s why:
- Flavor contrast: The sharpness of plums cuts through the rich custard.
- Seasonal delight: Late summer and early fall plums are at their juiciest.
- Rustic beauty: Their jewel-toned skins make the dish look like art—no frosting or garnish required.
- Versatility: Works as a dessert, brunch centerpiece, or even a slightly indulgent breakfast.
If you’ve ever wanted to expand your collection of plum desserts, this is the perfect starting point.
Ingredients You’ll Need
For this traditional plum dessert recipe, the ingredients are refreshingly simple:
- 4–5 ripe plums (pitted and sliced)
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk (or half-and-half for a richer texture)
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Butter (for greasing the dish)
- Powdered sugar (optional, for dusting)
That’s it! No complicated shopping list or hard-to-find ingredients.
Step-by-Step: How To Make Plum Clafoutis
Step 1: Prep the plums
Wash, pit, and slice your plums. If they’re very tart, sprinkle them lightly with sugar and let them sit for 10 minutes. This will draw out their juices and soften the tang.
Step 2: Grease the baking dish
Butter a 9-inch round baking dish (or cast-iron skillet). This prevents sticking and gives the custard a subtle golden crust.
Step 3: Make the batter
In a mixing bowl, whisk together eggs, sugar, milk, flour, vanilla, and salt until smooth. The batter should be thin, almost like crêpe batter.
Step 4: Arrange the fruit
Place the sliced plums evenly in the dish. Pour the batter over the top, making sure the fruit is submerged but still visible.
Step 5: Bake
Bake at 350°F (175°C) for 40–45 minutes, or until the clafoutis is puffed, golden around the edges, and set in the center. A toothpick inserted should come out mostly clean.
Step 6: Serve
Let the dish cool for about 10 minutes before serving. Dust with powdered sugar if you’d like. Serve warm or at room temperature.
Variations to Try
- Berry Clafoutis Dessert in Baking Dish: Swap plums for raspberries, blueberries, or a mix of berries.
- Plum Custard Tart Twist: Bake in a tart pan for a more elegant presentation.
- Raspberry Clafoutis in Baking Dish: Add fresh raspberries along with plums for a two-fruit version.
- Prune Clafoutis: A nod to French tradition—use prunes for a denser, sweeter take.
Serving Suggestions
Clafoutis is incredibly flexible:
- Serve warm with a dollop of whipped cream.
- Pair with vanilla ice cream for an indulgent finish.
- Enjoy it cold for breakfast with a cup of coffee.
- Dust with cinnamon or nutmeg for a cozy flavor twist.
It’s one of those plum recipes dessert lovers come back to again and again.
Tips for Success
- Use ripe plums. If they’re too hard, the tartness may overwhelm the custard.
- Don’t overbake. The center should be set but still tender, not rubbery.
- Grease well. Butter helps with both release and flavor.
- Rest before serving. Giving the dish 10–15 minutes to settle helps flavors meld.
- Slice neatly. For clean slices, let the clafoutis cool longer and use a sharp knife.
Tips to Try Before FAQs
- Try a mix of yellow and red plums for a more colorful look.
- If you love almonds, add a tablespoon of almond flour to the batter—it gives a nutty background.
- A splash of rum or brandy in the batter adds a grown-up edge.
- Bake individual servings in ramekins for dinner parties.
- Experiment with spices like cardamom or ginger to complement plums.
Final Thoughts
This plum clafoutis recipe proves that classic French desserts don’t have to be intimidating. With just a few basic ingredients, you can create a traditional plum dessert recipe that looks elegant but feels down-to-earth.
It’s a dish I keep coming back to, whether I’m baking for friends, family, or just myself on a quiet Sunday afternoon. Every time, I’m reminded of how simple ingredients can transform into something extraordinary.
If you’re craving a new addition to your list of plum desserts, give this a try. I promise, once you pull that golden, puffed custard out of the oven, you’ll feel like a French baker—even if your kitchen is a thousand miles away from Paris.
Plum Clafoutis
Ingredients
Method
- Wash, pit, and slice the plums. If they’re tart, sprinkle with a little sugar and let them sit for 10 minutes.
- Butter a 9-inch round baking dish (or cast-iron skillet).
- In a bowl, whisk together eggs, sugar, milk, flour, vanilla, and salt until smooth. Batter should be thin like crepe batter.
- Arrange plum slices evenly in the dish. Pour the batter over the top, making sure the fruit is partly covered but still visible.
- Bake at 350°F (175°C) for 40–45 minutes, until puffed, golden, and just set in the center.
- Let it cool for 10 minutes. Dust with powdered sugar before serving. Enjoy warm or at room temperature.
Notes
- Don’t overbake—it should be set but still soft in the middle.
- Works great with other fruits too, like cherries, raspberries, or peaches.
- Best served the same day, but leftovers can be kept in the fridge for up to 2 days.
FAQs About Plum Clafoutis
1. Can I make clafoutis ahead of time?
Yes, but it’s best enjoyed the day it’s baked. You can store leftovers in the fridge for up to 2 days.
2. Can I freeze clafoutis?
Technically, yes, but the texture suffers. The custard becomes watery after thawing.
3. Do I need to peel the plums?
No, the skins soften during baking and add color and flavor.
4. Can I use other fruits?
Absolutely. Recipes for plums, cherries, berries, and even peaches work beautifully.
5. What does clafoutis taste like?
Think custard meets pancake with a fruity surprise in every bite.
6. Is clafoutis served hot or cold?
Both! Warm is comforting, cold feels refreshing.
7. Can I make a dairy-free version?
Yes, substitute almond milk or oat milk, though the texture will be lighter.
