Best 7 Plum Clafouti Recipes

PLUM CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
• Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
• Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

PLUM CLAFOUTIS

Steps:

• Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
• Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
• Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
• In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
• Pour the batter over the plums into the cast iron pan.
• Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
• Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
• Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.

PLUM CLAFOUTIS

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F.
• Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.
• Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.
• In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.
• Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.
• Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.
• Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners' sugar and serve.

PLUM CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
• In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
• Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
• Sprinkle with the orange zest and serve hot or warm.

PLUM CLAFOUTIS

Steps:

• Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

PLUM CLAFOUTI

Steps:

• Grease a shallow 18x28cm ovenproof dish with butter.
• Place the plum halves, evenly over the base of the dish.
• Place eggs and sugar in a food processor and blend until pale.
• Add the flour and essence and process until smooth.
• Add the milk.
• Process until well mixed.
• Pour the batter over the plums.
• Bake in a moderately hot oven (190°C) for 25 to 30 minutes or until the custard is set and golden.
• Serve dusted with icing sugar, cream or ice cream.

EASY PEASY PLUM CLAFOUTI!

Steps:

• Preheat the oven to 200°C/gas6. Grease a shallow ovenproof dish (1.5l capacity). Arrange the plums in the dish, spreading them in an even layer. Place in the oven for 5 minutes so the dish will be hot when you come to pour the batter (important!).
• Sift the flour into a bowl and add the sugar. Mix the coconut milk, milk, eggs and vanilla. Whisk into the flour mixture to make a smooth batter. I usually just throw it all in a belnder & whizz until I have a smooth batter!
• Pour the batter over the fruit. Bake for 20 - 25 minutes or until set and golden in colour.
• Scatter the dessicated coconut over the top and serve straight away with whatever you fancy (see my ideas above).