Mini plum clafoutis - a classic French dessert in miniature, with sweet plums baked in a light, pancake-like batter.
These plum clafoutis are soft, tender, and just the right size for individual servings. This is basically Ottolenghi's plum clafoutis recipe from The Cookbook (the Amazon affiliate link opens in a new tab). Just like these amazing Raspberry Tartlets.
I first shared this recipe back in 2015, and it's still a family favorite every fall. Just like this kind of German version of clafoutis - the German Kirschmichel or cherry casserole.
Ingredients: 6 | Prep Time: 30 minutes | Cook Time: 25 minutes | Servings: 6 | Difficulty: Easy
What is a French clafoutis?
Clafoutis is a French dessert where fruit is baked in a batter that's similar to pancakes or crepes. The classic one is made with cherries and baked in a large casserole dish - just like Nigella's clafoutis (the link opens in a new tab).
But other fruits like plums, apricots, or berries can be used as well. The batter sets soft in the oven and makes a simple, comforting dessert.
Recipe ingredients
Plums: You can use either red or yellow plums or a mixture of both. I use whatever I happen to have. If you have more plums, check out the Plum Muffins or the Plum Puff Pastry.
Batter: Eggs, sugar, flour, vanilla, and heavy cream.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make plum clafoutis?
Step #1: Line the ramekin dishes with parchment paper.
Step #2: Slice the plums.
Step #3: Place 3-4 plum slices into each dish (about โ of all the plums).
Step #4: Beat the egg whites and half of the sugar in one bowl and the yolks and the rest of the sugar in another bowl.
Step #5: Fold in the flour, then the salt, vanilla, and cream.
Step #6: Fold in the egg whites.
Step #7: Pour the batter over the plums in the ramekin dishes.
Step #8: Bake the mini plum clafoutis for 15 minutes. Remove, gently stick the remaining plums into the semi-baked batter, and bake for another 5 to 10 minutes. Check with a skewer.
Good to know!
Use ripe plums that are firm enough to hold their shape but juicy enough to release flavor into the batter.
When baking, keep in mind that the clafoutis should still be slightly wobbly when you stick the remaining plum slices into it before finishing in the oven. If the batter has already cooked through at that point, the plums won't go in properly. Checking a few minutes earlier makes it much easier.
Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Storage
If you have leftover plum clafoutis, keep them in an airtight container in the fridge for 2 - 3 days. They will firm up a little as they cool, but the flavor stays good. You can eat them cold straight from the fridge or let them come back to room temperature.
And if you like French desserts, check out the French Palmiers and this French-Style Low-Fat Apple Cake.
How to serve?
These mini plum clafoutis are best on the day you bake them, either slightly warm or at room temperature. We usually eat them plain, just as they are, but they're also nice with a little powdered sugar on top or a spoonful of whipped cream.
My kids sometimes ask for them with a scoop of vanilla ice cream, which works really well with the plums.
Plum Clafoutis Recipe
Equipment
- 6 ramekin dishes (about 4 inch/ 10 cm diameter and 0.7 inch/ 2 cm deep)
- 2 Bowls
- Baking sheet
Ingredients
- 4 ripe plums Note 1
- 3 eggs
- โ cup sugar
- ยฝ cup + 1 tablespoon all-purpose flour Note 2
- 1 teaspoon vanilla extract
- โ cup heavy cream
- a pinch of fine sea salt
- a sprinkle of confectioner's sugar
Instructions
- Preparations: Preheat the oven to 340ยฐF / 170ยฐC. Brush the ramekins with oil and line them with parchment paper, letting the paper rise a little above the edges. Place the ramekins on a baking sheet.
- Plums: Halve the plums, then cut each half into 3-4 wedges. Arrange half of the wedges in the prepared ramekins.4 ripe plums
- Eggs: Separate the eggs. In one bowl, whisk the egg whites until stiff, then add half of the sugar and whisk again until soft peaks form. Set aside. In another bowl, whisk the yolks with the remaining sugar until pale and creamy.3 eggs + โ cup sugar - divided into two parts
- Batter: Fold the flour into the yolk mixture using a rubber spatula. Add the vanilla extract, cream, and a pinch of salt. Finally, gently fold in the stiff egg whites until fully incorporated.ยฝ cup + 1 tablespoon all-purpose flour + 1 teaspoon vanilla extract + โ cup heavy cream + a pinch of fine sea salt
- Bake plum clafoutis: Pour the batter over the plums, filling the ramekins about three-quarters full. Bake for around 15 minutes - the batter should be mostly set but still slightly wobbly, otherwise the remaining plum slices won't stick in properly. Remove the clafoutis from the oven, gently press the remaining plum slices on top, and bake for another 5 - 10 minutes, until a skewer inserted in the center comes out clean.
- Serve: Let the clafoutis cool slightly, then remove from the ramekins and serve warm or at room temperature. Dust lightly with confectioner's sugar before serving.a sprinkle of confectioner's sugar
Notes
- Plums: Use plums that are ripe but still firm, so they keep their shape while baking.
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Kimberly @ The Daring Gourmet says
These are absolutely gorgeous and I'll bet they taste even better! Love that you used plums. Yummy!
Adina says
Thank you, Kimberly. They were indeed great, the children loved them especially.