Plum Clafoutis

Serves 5-6


For the Plums & Pan

  • 6 small or 4 large plums, pitted & cut into wedges
  • ¼ cup sugar
  • 3 tbsp unsalted butter, melted

For the Batter

  • 2 large eggs
  • ⅔ cup whole milk
  • 2 tsp vanilla extract
  • ¼ cup sugar
  • ⅔ cup all-purpose flour
  • ¼ tsp kosher salt

For Plating

  • confectioners sugar

Special Equipment

  • 10" quiche dish or similar pan that holds 6 cups
  • Food processor or blender


Place the rack in the top third of the oven and preheat to 350˚

Prep Plums & Pan

1. In a medium bowl, toss the plums with sugar and let macerate for about 10 minutes

2. Pour the melted butter in your baking pan and swirl to coat the sides 

Make Batter & Bake

1. In a food processor or blender, combine the milk, eggs, vanilla, sugar, flour, and salt. Use about 10 one-second pulses to combine. Do not over-mix

2. Transfer the macerated plums to your buttered pan

3. Pour the batter on top of the plums. Bake 45 to 55 minutes. The clafoutis is ready when it is lightly browned, slightly puffed, and a toothpick inserted in the middle comes out clean 

4. Remove from the oven and allow the clafoutis to cool on a wire rack for 15 minutes before slicing

5. Dust with confectioners sugar right before serving