Plum Clafouti

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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.

—Ivy

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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.

—SMALKA

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126 Ratings

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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.

—Michele

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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.

—2boys1cat

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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!

—Maio Cox

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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.

—MITTENS3

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Sep 10, 2003

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

—SPIDERBABY

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Sep 07, 2006

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

—SunFlower

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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.

Nutritional Information

Plum Clafouti

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 186
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 1.1g 6 %
Cholesterol 83mg 28 %
Sodium 92mg 4 %
Potassium 282mg 8 %
Total Carbohydrates 34.9g 11 %
Dietary Fiber 2g 8 %
Protein 5.6g 11 %
Sugars 25g
Vitamin A 11 %
Vitamin C 19 %
Calcium 9 %
Iron 11 %
Thiamin 16 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 6 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.