Plum Clafouti Recipe - Allrecipes.com
Plum Clafouti Recipe
  • READY IN ABOUT hrs

Plum Clafouti

Recipe by  

"A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
  2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
  3. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2007

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.

 
Most Helpful Critical Review
Aug 24, 2006

I'd never made or eaten clafouti before, so I can't rate it on authenticity. It was ok -- firmer than a custard and softer than a cake. Definitely needed more sugar in the batter. I don't like desserts that are too sweet, but this was barely sweet, and I even used tree-ripened home grown plums.

 
Sep 15, 2005

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.

 
Aug 28, 2006

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.

 
Jul 14, 2006

I make lots of this every August when my backyard plum tree is heavy with fruit. A generous slice with coffee is my perfect early-autumn breakfast. I don't usually have lemon zest around so I leave that (and the salt) out, and use only 4 tbl sugar total, and often substitute wholewheat or buckwheat or soy for half the flour, and it's always wonderful. Looking forward to trying it with herb-infused milk this year. Maybe rosemary. Thanks, Marion!

 
Sep 30, 2006

This is so good and easy to make. Served to company with a scoop of vanilla ice cream which helps balance the tartness of the plums.I mixed the batter up earlier in the day and refrigerated it. Just cut and pit the plums before you sit down to dinner and pour the batter over and pop in the oven. Dessert is warm from the oven. This is a Keeper.

 
Sep 10, 2003

This is absolutely delicious served chilled with ice cream or english custard!

 
Sep 07, 2006

Incredible! Tastes exactly like traditional French clafoutis but it's low fat! A definite keeper, thanks for posting!

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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