Why I tried this recipe
I have always wanted to try making a clafoutis partly because of its fancy French name. Traditionally, a clafoutis is made using cherries and according to Wikipedia, using plums would change it to a flaugnarde. A flaugnarde is simply a French baked dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.
I do not own a cast iron skillet but that was not going to stop me from trying out this recipe. Instead, I used a similar sized silicon baking pan which I got from Daiso.
Experiences from trying this Plum Clafoutis Recipe
The recipe from Daniel used ingredients that were commonly found in a home kitchen. If you do not have any cherries, or just prefer using other fruits, feel free to do so. I would recommend sticking to stone fruits and other ‘juicy’ fruit varieties such as berries. I have yet to try it out using ‘less juicy’ fruit varieties.
Daniel wrote that a balanced amount of egg and sugar in the batter would produce a clafoutis that is not too eggy. However, I went ahead and used a tablespoon worth of fine sugar instead of the 3 tablespoons of granulated sugar called for. The granules of fine sugar were smaller than that of granulated sugar and I typically find that it would be safe to use half the amount of sugar when swapping the from those of a larger granule size to a smaller granule size. However, I found my clafoutis very eggy. It definitely felt like eating a custardy, eggy pancake.
Kenji’a video above shows just how easy it is to put together Daniel’s clafoutis recipe.
Overall thoughts about the Plum Clafoutis Recipe
I wouldn’t mind making this Plum clafoutis again. Daniel’s recipe was extremely forgiving and even though my batter had some lumps, the plum clafoutis still turned out great!
The clafoutis is best eaten warm. I would not suggest having it cool down too long in a silicon baking dish. It made the base of my clafoutis rather damp. As such, I would rather transfer it to a wire rack to cool down slightly before eating. If you are unable to finish it, you may cover it well to store in the refrigerator. To reheat it, preheat your oven to 150°C and transfer the cold clafouti to warm for about 10 minutes.
As such, I would rate Daniel’s Plum Clafoutis recipe as follows:
(1 being the poor, and 5 being the best)
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Daniel's Plum Clafoutis
- 20cm (8 inch) cake pan
- 75 g plain flour 1/2 cup + 1 tbsp
- 15 g fine sugar 1 tbsp
- 240 ml milk 1 cup
- 2 eggs
- 30 g salted butter, melted 2 tbsp + slightly more for greasing
- 1/4 tsp vanilla essence
- 350 g plum 4 medium small plums
- Preheat the oven to 180°C. Grease a 20cm (8 inch) cake pan well with the melted butter.
- Slice the plums into wedges and lay them in a single layer into the base of the prepared cake pan.
- In a large mixing bowl, whisk together the plain flour and fine sugar. Whisk the milk, eggs, melted butter and vanilla essence into the dry mixture until a smooth batter forms.
- Pour the batter over the plums in the cake pan and transfer into the oven to bake for about 50 minutes or until clafoutis is puffed and browned and a knife inserted in center comes out clean.