Reviewed: Sep. 5, 2006

This is a yummy way to use up plums if they are in season and cheap. I agree that it would be even better with a scoop of vanilla ice cream on top, as the plum skins are tart. On other reviewers' recommendations, I only used 1 tsp. lemon zest, and it was plenty. I also used heaping tablespoons of sugar, and the sweetness was just right. I don't know what I did, but after coming out of the oven beautiful, mine fell. Maybe it had something to do with the fact that I only had a 9 inch pie plate, so it was quite full. I will probably do this again next summer, but usually I prefer the standard cake or pie recipes.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: 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.

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Michele

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

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Reviewed: Aug. 25, 2006

Never made this before so was impressed with how it turned out - looked just like the photo! Really tasty and the family loved it. Will try with other fruit and see how it comes out. Will definitely make again - thanks!

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MIRIAM_200

Cooking Level: Expert

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Reviewed: 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.

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SMALKA

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 24, 2006

This was pretty good. I used apricots and blueberries instead of plums, but I likes the clafouti. It is like custard/cake and is really good for breakfast because it isn't too sweet.

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purplecow

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Reviewed: Aug. 12, 2006

This was okay ... I found it took much longer to cook than written, but the flavor is good.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: 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!

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Maio Cox

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Reviewed: Dec. 18, 2005

My family loved this recipe! It came out ery well and tasted delicious with whipped cream on the side.

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Rakhelli

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

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Reviewed: 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.

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2boys1cat

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Reviewed: Sep. 7, 2005

Great recipe to use up extra plums! This was really quick to prepare and tasted great to boot. I love that there is no oil or butter in this recipe. I agree with the other reviewer that 1 1/2 tsp of lemon rind is a bit too much, 1 tsp is plenty .

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