Roasted Plum Clafoutis
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With juicy bits of plum in every bite, this Roasted Plum Clafoutis is the summer dessert to impress. Topped with a dusting of powdered sugar, this clafoutis recipe is a showstopper that’s easy to make!
Easy Plum Clafoutis Recipe
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?
Today, we’re making a plum dessert guaranteed to impress your guests – Plum Clafoutis.
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.
In other words, it’s the perfect plum dessert.
If you are looking for a dessert that’s different and highlights some of summer’s best fruit, this roasted plum clafoutis recipe is a must. I’m certain you and your family will love this firm custardy treat.
What is Clafoutis?
If you’ve never heard of clafoutis, don’t worry – you’re not alone! Clafoutis (“klah-foo-TEE”) is a baked French dessert. You may see it written as “clafouti” which is essentially a foreigner’s way of spelling and pronouncing it. It’s traditionally made with black cherries (today’s recipe is technically a flaugnarde since it’s not) and has a resemblance to flan.
Clafoutis is made with very little flour and an eggy custard filling. The end result looks a little fancy but clafoutis is surprisingly no-fuss and low-key to make. So if you’re looking for a dessert to impress, definitely give this plum clafoutis a try!
What You’ll Need
The most important ingredient in this recipe is, of course, ripe plums. Everything else is an easy-to-find staple.
- Plums – Fresh, ripe plums are what makes this clafoutis recipe so perfect.
- All-purpose flour – Since so little flour is used, it’s best to stick with all-purpose flour.
- Lemon juice
- Eggs – Eggs create the custard-like filling.
- Granulated sugar
- Vanilla & almond extracts – 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.
- Salt
- Heavy cream & milk – In the pear version, I used just heavy cream but for this one I added milk as well to keep it just a bit lighter.
- Unsalted butter – Coats the skillet before adding the custard batter.
How to Make Plum Clafoutis
Making a clafoutis for the first time may feel intimidating but the process is so incredibly easy.
- Roast the plums. Spread chopped plums across a baking sheet lined with foil. Roast for 15 minutes, until tender. Toss with lemon juice and set aside. Sprinkle with flour and toss to coat.
- Make the custard filling. Whisk together the eggs, sugar, vanilla and almond extracts, and salt, until pale in color. Whisk in the remaining flour. Add the cream and milk.
- Bake. Remove the hot skillet from the oven. Coat the bottom and sides with butter. Pour in the batter then quickly arrange the plums on top. Bake for 18 to 20 minutes, rotating halfway through.
- Enjoy. Cool on a rack for 30 minutes then slice and enjoy.
Tips for Success
Make the perfect plum clafoutis the first time with these tips.
- Use a cast iron skillet. Clafoutis is typically baked in a ceramic pan but I always use a cast iron skillet for mine. It creates browner edges and extra crispiness.
- Don’t burn the custard. If the custard is getting too brown and the dish isn’t ready, you can loosely tent it with foil.
- Preheat the skillet. 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.
- How do you know when clafoutis is done? Clafoutis will puff up and turn a golden brown. That’s the moment you want to remove it from the oven
- Can I make this with other fruit? Yes! As I mentioned, this is based on the pear clafoutis. You could very easily make a berry clafoutis as well.
- Don’t skip roasting the plums. Roasting the plums brings out the flavor and prevents excess juice from watering down the custard.
Serving Suggestions
The best way to serve this plum dessert is with a generous dusting of powdered sugar. Be sure to wait until it has cooled, as it will be difficult to slice when still warm. Plus, the powdered sugar will melt.
You can also add a scoop of ice cream or some whipped cream before serving if you’d like.
How to Store
Clafoutis is best enjoyed the same day it’s made. However, you can store this plum clafoutis in the fridge for up to 3 days. Keep it tightly covered.
You can either enjoy leftovers cold or reheat them in 15-second intervals in the microwave. If you prefer, you can also wrap a slice or two in foil and reheat in the oven.
More Summer Dessert Recipes:
- Peaches and Cream Ice Cream
- No Bake Strawberry Cheesecake
- Peach Blueberry Galette
- Easy Peach Pound Cake
Roasted Plum Clafoutis
Ingredients
- 1 pound fresh ripe plums, pitted and chopped (about 5 plums)
- 1 teaspoon lemon juice
- 4 large eggs
- ⅔ cup (113 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup (98 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- ⅔ cup (160 ml) 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.
- In a large bowl, whisk the eggs, sugar, vanilla and almond extracts, and salt until combined, about 1 minute. Add the 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, rotating halfway through, until the clafoutis puffs up and turns light golden brown.
- Cool on a wire rack for 30 minutes. Sprinkle the top with confectioners' sugar, slice, and serve.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I have made this clafoutis at least twice if not more and it has always turned out well. On this lost recent occasion I substituted the almond essence with 2tsp of Amaretto. I also used half plums and half cherries as that was what I had. The sharpness of the plums balanced the sweetness of the cherries perfectly! Delicious!
I am SO excited to see this recipe today! We just had an amazing dinner at chef Neal Fraser’s Redbird restaurant in Los Angeles, one of our favorite places, and they had a dessert on the menu for “garden plum clafoutis”, which I thought was absolutely divine! We scraped every last bite from the small cast iron baking pan. Your recipe photos look identical to what we ate and enjoyed, and now I can try to recreate it with your recipe as soon as I get my hands on some plums. Thank you so much – I will let you know how it goes!
Hello 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?
Hi 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.
Hello 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?
Made this with my five-year-old and my whole family loved it! Thanks for the simple and delicious recipe!