Plum Clafoutis

    Plum Clafoutis

    Plum Clafoutis

    (188)
    1hr10min


    169 people made this

    About this recipe: My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla.

    Ingredients
    Serves: 8 

    • 6 tablespoons caster sugar
    • 14 ripe plums, halved and pitted
    • 3 eggs
    • 1 1/4 cups (300ml) low-fat milk
    • 90g plain flour
    • 1 1/2 teaspoons grated lemon zest
    • 2 teaspoons (10ml) vanilla extract
    • 1 pinch salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons icing sugar

    Directions
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C. Butter a 25cm fluted flan tin and sprinkle 1 tablespoon of the sugar over the bottom.
    2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie dish. Sprinkle 2 tablespoons of sugar over the top of the plums.
    3. In a blender, combine the remaining sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
    4. Bake for 50 to 60 minutes or until firm and lightly browned.
    5. Let stand 5 minutes before slicing. Dust with icing sugar before serving.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (188)

    Reviews in English (172)

    by
    76

    This is soooo good. I've never cooked plums before and never made a clafouti. Didn't even know what it was. But this is delicious. I didn't have lemon zest so left it out, but I don't think it made a big difference. It was just fine without. Next time I have a lot of extra plums, I'll make it again. And maybe even try other fruit. The clafouti is a kind of doughy custard, which may not sound appetizing, but don't let that put you off. This really is good.  -  23 Aug 2007  (Review from Allrecipes US | Canada)

    by
    62

    I made this for company and it was very easy and good. I did reduce the lemon peel as suggested. I liked that it wasn't too sweet and had a texture similar to creme caramel, which is a favourite. What made it really good was topping it with a plum sauce my husband made with our remaining fruit. He cooked pitted plums down with a bit of water and then sweetened it to taste. Served warm, it was divine. I actually made it again the next day, to see if it was that good, and it was. I am going to try this recipe using apples, brown sugar and a caramel sauce. Stay tuned.  -  15 Sep 2005  (Review from Allrecipes US | Canada)

    by
    57

    Made this for my family to use up some fresh plums and everyone LOVED it. I followed the recipe to the letter, incl. baking time and it was a perfect dessert--neither too sweet nor too tart. A perfect balance of flavor and texture and served warm with a dollop of whipped cream---HEAVEN. Will try with other fruits also.  -  28 Aug 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate