Easy Plum Clafoutis (Brandied Option)

Plum Clafoutis (pronounced klah-foo-TEE) is a dessert or breakfast recipe full of egg custard, fruit and vanilla. Think of a cross between a quiche and a Dutch Baby pancake–yum!  Plum Clafoutis is a dessert or breakfast recipe full of egg custard, fruit and vanilla.When it comes to brunch, there are a lot of classic dishes. Quiches, pancakes and coffee cakes are all welcome options. But it can really be fun to add in some less common but equally tasty breakfast foods.

My favorites? I love a good Blueberry Buckle and a nice Plum Clafoutis is also high on my list.  

What is a Clafoutis?

Per Wikipedia, a clafoutis “is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.” You will sometimes see the spelling as “clafouti.”

I would describe it as a slightly sweet, slightly cakey, fruity quiche. Almost like a cross between a quiche and a Dutch Baby Pancake.

Plum Clafoutis (pronounced klah-foo-TEE) is a dessert or breakfast recipe full of egg custard, fruit and vanilla.

Why You’ll Love This!

Tasty and Unique. While I love the old standards, it’s always fun to have something a little more unique on the menu. Especially when it’s as easy and tasty as this!

Just slightly sweet. You know those times when you are craving something a little sweet but too sweet? Well this is the dish!

Add fruit to your morning. Anytime I can get in a little more fruit (or more vegetables), you can count me in!

plum clafoutis slice closeup

What You’ll Need

Ingredients:

  • Plums. These give the clafoutis it’s distinctive fruity goodness. You can use other fruits such as cherries.
  • Eggs. These help to thicken the custard base.
  • Sugar. This adds a hint of sweetness to the custard.
  • Vanilla extract. This adds additional flavor.
  • Unbleached flour. This also helps thicken the custard base.
  • Milk. The final ingredient in the custard, you can use whole or reduced fat milk.
  • Powdered sugar.  To decorate!

Special Tools

  • You’ll need a baking pan like a pie pan, tart pan or cast iron frying pan.  Round is ideal but I’ve this baked in a square pan (e.g. 8 x 8) too.

Step by Step Directions

Spray a 9-inch deep-dish pie pan or a 10 inch tart pan with non-stick spray, then spread the fruit in a single layer in the pan.  In a blender or using a mixer, beat the eggs, sugar, flour, vanilla and milk until smooth.

Beat egg mixture

Pour the custard mixture over the fruit.

Bake the clafoutis for 40-50 minutes, or until puffed and lightly browned.  Let cool slightly, then dust with confectioners’ sugar.

Serve warm or cool.

How to Serve

A Plum Clafoutis is a perfect addition to your breakfast or brunch table. And it’s so easy you don’t even need a special occasion to serve it.

But the clafoutis came to fame as a dessert, so that is another way it can be used. And I wouldn’t hesitate to serve it as a snack with coffee or tea.

It can be served hot, room temperature or cold. 

Plum Clafoutis is a dessert or breakfast recipe full of egg custard, fruit and vanilla.

Variations

For something really fun and different, pre-soak your plum slices in sweetened brandy. I preserve fruit every fall with this brandied plum recipe. It adds a whole new dimension to the fruit flavor! But a shorter soak of a day or two will also add character! 

Consider using a different type of fruit. Go with the classic cherry, go wild with a cranberry peach mixture. Just be sure that you use a fruit that isn’t so juicy that your eggs won’t set. 

Finally, while I’m not a fan of almond flavoring, if you are, feel free to add some to the custard mix.

Brandied Plums

Tips & FAQs

Do I need to arrange my plums symmetrically so they look good? No, in fact when I tried this, then poured over the egg mixture, the plums floated out of place anyway.

If your plums are especially juicy, you’ll need to reduce the juiciness first. Toss the slices with a couple tablespoons of sugar, then set in a strainer to drain. Discard the juice or substitute it for up to ¼ cup of the milk.

What kind of pan can I use? I have made this in many different pans, so you are unlikely to need to buy something new. I have used tart pans, pie pans and for variety this time I used a 10 inch cast iron frying pan! An 8 x 8 square pan is even an option—something pretty if you have it!

Plum Clafoutis in frying pan

Monday #BrunchWeek Recipes

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Appetizers and Salads

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Main Dishes

Desserts

 

Plum Clafoutis in Pan

Easy Plum Clafoutis (Brandied Option)

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Plum Clafoutis (pronounced klah-foo-TEE) is a dessert or breakfast recipe full of egg custard, fruit and vanilla. Think of a cross between a quiche and a Dutch Baby pancake--yum!

Ingredients

  • 1½ -2 cups firm sliced plums
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unbleached flour
  • 1 1/4 cup milk
  • Confectioners’ sugar to decorate

Instructions

Preheat oven to 350°F. Spray a 9-inch deep-dish pie pan or a 10 inch tart pan with non-stick spray, then spread the fruit in a single layer in the pan.

In a blender or using a mixer, beat the eggs, sugar, flour, vanilla and milk until smooth. Pour the custard mixture over the fruit.

Bake the clafoutis for 40-50 minutes, or until puffed and lightly browned.

Let cool slightly, then dust with confectioners’ sugar.

Can be served warm or cool. Refrigerate any leftovers and eat within a day or two.

Notes

If your plums are especially juicy, you’ll need to reduce the juiciness first. Toss the slices with a couple tablespoons of sugar, then set in a strainer to drain.  Discard the juice or substitute it for up to ¼ cup of the milk. 

20 thoughts on “Easy Plum Clafoutis (Brandied Option)

  1. Jolene

    We love plums and I never think to bake with them, definitely need to change that. Love that this isn’t overly sweet!

    1. Inger Post author

      I do like my berries and yogurt too though Karen. In fact I’m making sous vide yogurt now which I’ll be posting in a couple weeks!

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