Brown Sugar Plum Clafoutis
An easy, elegant, custardy and fruity French plum dessert, perfect for plum season in the late summer.
Servings: 6 servings
Calories: 176kcal
Ingredients
- butter for greasing the dish
- granulated sugar for dusting the dish
- 1 ¼ cups milk
- 4 eggs large
- ⅓ cup dark brown sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup all-purpose flour
- 3-4 plums ripe but firm, pitted and sliced
Instructions
- Preheat the oven to 375°F. Butter a 9-inch pie plate or similar sized oven-safe dish, then sprinkle with a little bit of granulated sugar. Roll the dish around so the sugar sticks to the butter, then shake out any excess.
- Add the milk, eggs, brown sugar, vanilla, salt and flour to a bowl or blender jar. Vigorously whisk or blend to combine (I often use an immersion blender). Scrape down the sides for any stuck bits of flour and blend until very smooth and no lumps remain.
- Arrange the plum slices in the bottom of the prepared dish, then pour batter over top.
- Bake until puffed and lightly golden brown, about 30-40 minutes. Let cool at least 30 minutes before serving.
- Serve warm, room temperature or ice cold (my preference).
Notes
- Don’t overbake! The clafoutis should still jiggle slightly in the center when removed from the oven. It will firm up as it cools.
- For the smoothest custard, blend your batter thoroughly and let it rest for 10 minutes before baking if you have time.
- Use ripe but firm plums to avoid excess moisture, which can make the clafoutis soggy.
- Let it cool completely before refrigerating for the best chilled texture.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 113mg | Potassium: 198mg | Fiber: 1g | Sugar: 18g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
