Plum Clafoutis (custardy French dessert)

Craving a fruity dessert but barely have time or energy to bake? This recipe is as simple yet delicious as it gets! Clafoutis is a French custardy dessert typically made with cherries, but you can switch up the fruits based on what’s in season. Think of clafoutis as a tart without the crust, which makes it light but still to die for. Plums are currently in full bloom in Provence and pair beautifully with the thick & creamy base of clafoutis.

INGREDIENTS:

-500 grams (1.09 lb) of Fresh Plums

-125 grams (4.46 oz) of Sugar

-80 grams (2.85) of Flour

-30 grams (1.07 oz) of Butter, melted

-4 eggs

-20 cl (6.7 fluid oz) of Milk

-1 pinch of Salt

DIRECTIONS:

-Whisk the eggs and sugar together. Add the flour, the milk, melted butter and the salt. Mix well.

-Remove the plums’ pits and cut them in quarters, before placing them at the bottom of a buttered oven-safe dish.

-Bake for 50 minutes at 180 degrees Celsius (156 Fahrenheit). Let cool down before eating…and voila !

NOTES:

Clafoutis can be served cold or slightly warm, but you have to give it enough time to settle. Wait at least 1 hour before eating.

The fruits that work best for this dessert are cherries, plums and peaches.

This is the original link to the recipe in French, I simply translated it because it was already perfect!