Impress everyone at your dinner party with this stunning Roasted Plum Clafoutis. There are juicy bits of plum in every bite for concentrated flavor. Topped with a dusting of powdered sugar, this clafoutis is lovely enough to be served for all occasions.
As we approach summer, I get more excited over the abundance of fruit available. Plums are one of those fruits I don’t see enough of in recipes. Most summer recipes are all about the berries. But what about all the gorgeous stone fruit?
I’ve made clafoutis before and loved how it turned out. If you haven’t tried my maple pear clafoutis yet, you must and soon! It’s incredible.
I played around with that recipe a bit to thicken the custard and decided to add roasted plums instead of pears. OH MY GOODNESS! I love this version so much more. It’s thick without being too bready. There are hints of vanilla and almond which is fabulous with roasted plums.
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Roasted Plum Clafoutis Recipe Highlights:
- Roasting the plums brings out the flavor and prevents excess juice from watering down the custard. Roast the plums in a hot oven for 15 minutes and then coat them with a little bit of flour.
- Almond and vanilla extracts are used in the custard adding extra flavor. The almond compliments the concentrated flavor of the roasted plums. It’s incredible.
- Heating up the cast iron skillet before pouring in the custard yielded a crispy crust that made the clafoutis easier to cut and serve. Don’t skip this part. It makes a huge difference in the texture.
If you are looking for a dessert that’s different and highlights some of summer’s best stone fruit, this roasted plum clafoutis recipe is a must. I’m certain you and your family will love this firm custardy treat.
Roasted Plum Clafoutis
Ingredients
- 1 pound fresh ripe plums, pitted and chopped (about 5 plums)
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour, plus 2 teaspoons
- 4 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2/3 cup milk
- 1 tablespoon unsalted butter
Instructions
- Position one oven rack to the lower position and the second one to the upper middle position. Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Spread chopped plums in an even layer across the baking sheet. Roast for about 15 minutes on the upper rack, just until tender. Transfer plums to a medium bowl, toss with lemon juice, set aside.
- Place a 12-inch cast iron skillet on the lower rack in the heated oven for about 10 minutes. Leave the skillet in the oven while you prep the custard.
- Sprinkle 2 teaspoons of flour over the plums and toss to coat.
- In a large bowl, whisk the eggs, sugar, vanilla and almond extracts, and salt until pale in color, about 1 minute. Add the remaining flour and whisk until smooth. Add the cream and milk and whisk until incorporated.
- Carefully remove the hot skillet from the oven and set it on a wire rack. Add the butter to the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet and quickly arrange the plums over the top. Return the skillet to the lower rack in the heated oven and bake for 18 to 20 minutes, rotate halfway through, until the clafoutis puffs up and turns light golden brown.
- Cool on a wire rack for 30 minutes. Sprinkle the top with confectioner’s sugar, slice, and serve.
Kim Quinn says
September 14, 2018 at 10:35 amHello there! Wonderful recipe. I diced my plums and roasted 15 min at 425F as instructed. Rather soft but I don’t mind. Should they still have a sprinkle of flour? I opted for dark brown sugar and a bit less of it. All the rest is the same. My question is, can I make this in a buttered spring form pan? Want to take it to a friend’s house tonight and thought it would unmold easily from one. Advice please?
Jen Sobjack says
September 14, 2018 at 2:51 pmHi Kim! If the plums are too soft, roast them for a little less time. You want them to be just tender but not mushy. Tossing them with flour helps to keep them from sinking in the custard batter. I’m really sure how this will turn out in a springform pan as I’ve only baked it in a cast iron but I think as long as your springform doesn’t leak, it might work out okay.
Lucy says
August 13, 2018 at 10:49 pmMade this with my five-year-old and my whole family loved it! Thanks for the simple and delicious recipe!
goCalbears says
October 14, 2016 at 2:48 amI made this and it was really good! I only wish I cut the plums into thinner pieces than I did so that there was more space for the cream! The cast iron skillet is a great thing to cook with and is perfect and easy for this. I can’t wait to try it when it’s cold!
Jen says
October 14, 2016 at 10:03 amEnjoy!
marcie says
June 24, 2016 at 9:51 pmThis is GORGEOUS! I’ve never had clafoutis before, but I can tell it’s not all about cherries! These plums look amazing. 🙂
Jen says
June 27, 2016 at 9:57 amIt’s definitely about more than cherries! I almost prefer plums over cherries now!
Kelly says
June 21, 2016 at 2:53 pmI love that you used plums, Jen!, They are so underused and this yummy clafoutis is the perfect way to bring them into the spotlight! Gorgeous!
Mary Ann | The Beach House Kitchen says
June 17, 2016 at 7:35 amMy Mom heads up to the Jersey Shore to visit for the summer and her favorite fruit has always been plums! I know what I’ll be making for her! Thanks for sharing Jen!
Blair @ The Seasoned Mom says
June 16, 2016 at 6:20 pmI’ve never even tasted clafoutis, much less made it myself. BUT, I 100% guarantee that I would love it. The roasted plums sound amazing!!!
Ashley - The Recipe Rebel says
June 16, 2016 at 2:41 pmThis sounds incredible Jen! I agree, everyone forgets about the stone fruits — it’s too bad because they are so flavorful!
Medha says
June 16, 2016 at 11:02 amI’ve never made clafoutis and this is super gorgeous! Love the use of plums= they are just so delicious when baked 🙂
Gayle @ Pumpkin 'N Spice says
June 16, 2016 at 7:34 amI’ve never made clafoutis before, but I definitely need to start after seeing this recipe. Such a pretty dish, Jen! I don’t eat plums nearly enough, so this is calling my name!