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Vanilla and Plum Clafoutis

Fruit studs a custardy sponge in this simple and rustic dessert. Enjoy with vanilla ice cream or yogurt, or with a dusting of powdered sugar!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine French, Intuitive, Seasonal
Servings 8 people

Ingredients
  

  • butter, for buttering the cast iron or oven-safe dish
  • 6 plums (mine were small so I used 7)
  • 1/2 cup granulated sugar, divided
  • 4 large eggs, beaten
  • 1/2 cup unbleached all-purpose flour
  • 1/4 tsp fine salt
  • 1 1/2 cups whole milk
  • 1 vanilla bean, split lengthwise with seeds scraped (alternatively, use 1 tsp vanilla extract)
  • confectioner's sugar (optional)
  • vanilla ice cream or yogurt (optional)

Instructions
 

  • Preheat oven to 350°F. Butter baking dish and set aside.
  • Remove pits from plums and cut into thin slices. Place in a medium bowl with 1/4 cup sugar and vanilla bean husk and toss. Set aside, allowing the fruit to macerate at least 10 minutes.
  • In another medium bowl, whisk sugar, flour, and salt. Add eggs, milk, vanilla bean seeds and whisk until a smooth batter forms.
  • Arrange macerated plums in the bottom of your baking dish. (You can add the vanilla bean husk if you want, but keep in mind you will have to remove it after it bakes as it is inedible.) Pour batter into the skillet and place on the center rack in the preheated oven. Bake until set, between an hour and an hour and 10 minutes, or until lightly golden brown and puffy.
  • Allow to cool before slicing into wedges. Dust with powdered sugar and/or add a dollop of ice cream or vanilla yogurt and serve immediately. May be frozen up to one week, and keeps well up to four days in the fridge.
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