Plum Clafoutis
Prep time
Cook time
Total time
The classic French dessert, not too sweet and just right for a summer's CSA box full of plums.
Recipe type: Dessert
Serves: 8
  • 6-8 Santa Rosa plums (or any variety of plum or stone fruit)
  • 1 Tbsp of sugar
  • 1-2 Tbsp butter
  • 5 large eggs + 1 egg yolk
  • ¼ cup of sugar
  • 1½ cups milk (I used 2%)
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour, sifted
  • Powdered sugar
  1. Preheat the oven to 350˚F. Spray a 9x12 baking dish with non-stick cooking spray. Slice the plums in half and remove the pits. Place the plums in the pan with the skin side down. Sprinkle with the sugar and dot with a little butter on each one.
  2. In a stand-up mixer, beat the eggs for about 2 minutes until they start to get stiff. Add the sugar and beat until sugar is nearly dissolved. Add the milk and vanilla and whisk to combine. Add the sifted flour and whisk to combine. Do not overmix.
  3. Pour the batter over the plums. Bake in the oven for about an hour. The batter will puff up and then start to brown. When it is golden brown on top, it's done.
  4. After the clafoutis has cooled a bit, dust it with the powdered sugar and serve. Clafoutis is best eaten right out of the oven! Serve with vanilla ice cream for a extra punch.
Recipe by StreamingGourmet at