How to Make Plum Clafoutis

Get introduced to Plum Clafoutis, a delightful French dessert that just might be the ultimate indulgence.

Being immersed in the food world is a continuous adventure, filled with discovering new dishes, exploring exciting places, and trying unique foods. One of the most delightful finds for me has been the dessert known as ‘Clafoutis.’ Originating from the Limousin region of France, Clafoutis is traditionally made with black cherries arranged in a buttered dish and covered with a thick flan-like batter. Once baked, the dessert is dusted with powdered sugar and served warm, often with cream.

While cherries are the most traditional filling, Clafoutis can be made with a variety of fruits including plums, apples, pears, or berries. The versatility of this dessert means there are endless possibilities to experiment with flavors, each providing a unique twist on the classic recipe.

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My first encounter with Clafoutis was a traditional cherry version, and I instantly fell in love. The light, custardy texture paired with the vibrant fruit was simply irresistible. Inspired, I began experimenting with different fruits and flavors, leading to some delightful successes and a few learning experiences. One of my favorite variations has become this wonderful plum Clafoutis. It’s a simple and quick dish that never fails to impress and offers a refreshing change from more common desserts. Whether you stick to the traditional cherry or venture into new fruit combinations, Clafoutis is a dessert that will always leave a lasting impression.

How to Make Plum Clafoutis

Preheat the Oven:

Preheat your oven to 350°F (180°C).

Prepare the Plums:

Clean the plums, remove the stones, and cut them into slices or quarters, depending on the size of your oven dish.

Mix the Wet Ingredients:

In a bowl, beat the eggs together with the blond cane sugar until well combined.

Combine Dry Ingredients:

In a separate bowl, dilute the cornstarch in the cold milk. Add the all-purpose flour and cornstarch mixture to the egg and sugar mixture. Stir until smooth.

Add Quark and Cinnamon:

Add the vanilla quark to the mixture. If you cannot find vanilla quark, use regular quark and add the seeds of one vanilla pod. Check the sweetness and add more sugar if needed. Finally, add ground cinnamon to taste and the zest of one lime. Mix everything until well combined.

Prepare the Ramekins:

Grease four or five small ramekins (or one larger dish) with butter. Sprinkle sugar inside the ramekins and remove any excess.

Add Plums:

Divide the plum slices evenly between the prepared ramekins. Fill them generously.

Pour the Batter:

Pour the egg mixture over the plums in each ramekin.

Bake:

Place the ramekins in the preheated oven and bake for 40-45 minutes until the tops are golden brown.

Cool and Serve:

Remove the clafoutis from the oven and let them cool. Serve lukewarm or cold. Optionally, sprinkle with icing sugar before serving.

Recipe Notes:

• Quark Alternatives: If you cannot find quark, you can use Greek yogurt or a mixture of cottage cheese and sour cream blended until smooth. These alternatives will provide a similar texture and tanginess. For 1/3 cup (80 ml) of quark, use 1/3 cup (80 ml) of Greek yogurt or blend 1/4 cup (60 ml) cottage cheese with 2 tablespoons (30 ml) sour cream until smooth.
• Fruit Options: While this recipe uses plums, you can experiment with other fruits like cherries (the traditional choice), berries, or apricots. Ensure the fruit is not overly ripe to maintain the best texture.
• Serving Suggestions: Clafoutis is best enjoyed lukewarm, but it can also be served cold. Sprinkle with powdered sugar before serving for an added touch of sweetness.
• Baking Tips: Ensure the mixture is well combined before pouring it over the fruit. The batter should be smooth to create a custard-like texture.
• Dietary Adjustments: For a leaner version, use low-fat milk and Greek yogurt as a substitute for quark. For a richer version, substitute quark with heavy cream.
• Storage: Clafoutis can be stored in the refrigerator for up to three days. Reheat gently in the oven or microwave before serving if you prefer it warm.

Plum Clafoutis

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• Author: Simone Van Den Berg
• Total Time: 1 hour
• Yield: 4-5 servings 1x

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Description

Get introduced to Plum Clafoutis, a delightful French dessert that just might be the ultimate indulgence.

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Ingredients

Units USM Scale 1x2x3x

8 plums (not too ripe)

3 large eggs

1/2 cup (100 g) blond cane sugar

1 oz (16 g) cornstarch

1 oz (16 g) all-purpose flour

1 1/10 cup (250 ml) whole milk (cold)

1/3 cup (80 ml) vanilla quark

Ground cinnamon to taste

Zest of 1 lime

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Instructions

Preheat the Oven:

Preheat your oven to 350°F (180°C).

Prepare the Plums:

Clean the plums, remove the stones, and cut them into slices or quarters, depending on the size of your oven dish.

Mix the Wet Ingredients:

In a bowl, beat the eggs together with the blond cane sugar until well combined.

Combine Dry Ingredients:

In a separate bowl, dilute the cornstarch in the cold milk. Add the all-purpose flour and cornstarch mixture to the egg and sugar mixture. Stir until smooth.

Add Quark and Cinnamon:

Add the vanilla quark to the mixture. If you cannot find vanilla quark, use regular quark and add the seeds of one vanilla pod. Check the sweetness and add more sugar if needed. Finally, add ground cinnamon to taste and the zest of one lime. Mix everything until well combined.

Prepare the Ramekins:

Grease four or five small ramekins (or one larger dish) with butter. Sprinkle sugar inside the ramekins and remove any excess.

Add Plums:

Divide the plum slices evenly between the prepared ramekins. Fill them generously.

Pour the Batter:

Pour the egg mixture over the plums in each ramekin.

Bake:

Place the ramekins in the preheated oven and bake for 40-45 minutes until the tops are golden brown.

Cool and Serve:

Remove the clafoutis from the oven and let them cool. Serve lukewarm or cold. Optionally, sprinkle with icing sugar before serving.

Notes

• Quark Alternatives: If you cannot find quark, you can use Greek yogurt or a mixture of cottage cheese and sour cream blended until smooth. These alternatives will provide a similar texture and tanginess. For 1/3 cup (80 ml) of quark, use 1/3 cup (80 ml) of Greek yogurt or blend 1/4 cup (60 ml) cottage cheese with 2 tablespoons (30 ml) sour cream until smooth.
• Fruit Options: While this recipe uses plums, you can experiment with other fruits like cherries (the traditional choice), berries, or apricots. Ensure the fruit is not overly ripe to maintain the best texture.
• Serving Suggestions: Clafoutis is best enjoyed lukewarm, but it can also be served cold. Sprinkle with powdered sugar before serving for an added touch of sweetness.
• Baking Tips: Ensure the mixture is well combined before pouring it over the fruit. The batter should be smooth to create a custard-like texture.
• Storage: Clafoutis can be stored in the refrigerator for up to three days. Reheat gently in the oven or microwave before serving if you prefer it warm.

• Prep Time: 15 min
• Cook Time: 45 min
• Category: Dessert
• Method: Oven Baking
• Cuisine: French

Nutrition

• Serving Size: 1 ramekin
• Calories: 200
• Sugar: 20g
• Sodium: 110mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75g