Plum Clafoutis

A classic French dessert where juicy plums are baked in a light custard-like batter until golden and puffed. It’s simple, rustic, and full of flavor. Perfect for summer or fall when plums are at their sweetest.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 people

Course: Dessert

Cuisine: French

Calories: 220

Ingredients Method Notes

Ingredients

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 custard
½ cup all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
Butter for greasing the dish
Powdered sugar optional, for dusting

Method

Step 1: Prep the fruit

Wash, pit, and slice the plums. If they’re tart, sprinkle with a little sugar and let them sit for 10 minutes.

Step 2: Grease the dish

Butter a 9-inch round baking dish (or cast-iron skillet).

Step 3: Make the batter

In a bowl, whisk together eggs, sugar, milk, flour, vanilla, and salt until smooth. Batter should be thin like crepe batter.

Step 4: Add the plums

Arrange plum slices evenly in the dish. Pour the batter over the top, making sure the fruit is partly covered but still visible.

Step 5: Bake

Bake at 350°F (175°C) for 40–45 minutes, until puffed, golden, and just set in the center.

Step 6: Serve

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.