Plum Clafoutis | How to make Plum Clafoutis

By Suma Rowjee  |  28th Aug 2015  |  
4.3 from 3 reviews Rate It!
  • Plum Clafoutis, How to make Plum Clafoutis
Plum Clafoutisby Suma Rowjee
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About Plum Clafoutis Recipe

Clafoutis (Kla-foo-tee) is a rustic, pudding kind of French dessert, traditionally made with unpitted fresh cherries, the kernels supposed to release kind of almond flavor into the dish. You could use berries, peaches, plums, nectarines, pears or even apples. The fruit is sometimes sauteed in butter and sugar and put at the bottom of a pie tin or a cast iron skillet or ramekins.

Plum Clafoutis is delicious and authentic dish. Plum Clafoutis by Suma Rowjee is a great option when you want something interesting to eat at home. Restaurant style Plum Clafoutis is liked by most people . The preparation time of this recipe is few minutes and it takes 45 minutes to cook it properly. Plum Clafoutis is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Plum Clafoutis. Plum Clafoutis is an amazing dish which is perfectly appropriate for any occasion. Plum Clafoutis is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Plum Clafoutis at your home.

Plum Clafoutis

Ingredients to make Plum Clafoutis

  • Whole milk - 480 ml / 2 Cups
  • sugar - 150 grams / 3/4 cup
  • eggs - 3 large / 144 g
  • all purpose flour - 50 g
  • plums - 8-10 pitted and sliced
  • Vanilla extract - 1 tsp
  • 2 tablespoons sugar for topping
  • salt - A pinch

How to make Plum Clafoutis

  1. Preheat the oven to 220ºC / 425ºF. Butter the dish you plan to use. I used ten to twelve 60 ml / 1/4 cup capacity ramekins.
  2. In a small saucepan, add milk, sugar, the slit vanilla bean vanilla and salt. Place over a medium heat and stir to dissolve the sugar until just under a boil.
  3. Meanwhile, whisk the eggs and flour together in a heatproof bowl until smooth. I had to smoothen a few lumps so better to add flour in 2-3 additions.
  4. Remove the saucepan from the heat and slowly ladle the hot milk, say 1/4 cup at a time, into the egg mixture while whisking constantly.
  5. Pour the mixture into the prepared mold and add the plums, making sure they are evenly distributed.
  6. Bake for 25-30 minutes until just set in the center, slightly puffed and browned around the outside.
  7. Remove the custard from the oven and turn the temperature up to 260ºC (500ºF).
  8. Sprinkle the sugar over the top of the clafoutis. Return to the oven for 5-10 minutes to caramelize the sugar.
  9. Let cool on a wire rack for at least 15 minutes before slicing. Serve warm.

Reviews for Plum Clafoutis (3)

Reena Andavarapua year ago

Wow I have plums In hand.... Going to try this :)

Yashica Mehta2 years ago

can we use egg replacement ??

Chandrakala Jain2 years ago

we are jains ,we don't use eggs. pl suggest,what can we use instead of eggs.