Detailed step-by-step recipe with photos: Step 1
-
Prepare the ingredients. Bring all products to room temperature in advance — this is important for the homogeneity of the dough. Cold ingredients do not combine well, so remove the eggs and milk from the refrigerator 20-30 minutes before cooking. Choose ripe plums, but not overripe ones: they should be dense, juicy, with a pronounced aroma and slight sourness. If the plums are too sour, you can sprinkle them with a little sugar in advance.
-
Step 2
Break the eggs one at a time into a deep bowl. Whisk until smooth. Do not strive for pomp — the structure of the clafoutis should be smooth and slightly elastic, not airy.
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 3
Add sugar and vanilla sugar to eggs. Beat for 1-2 minutes until light foam. At this stage, it is important not to overbeat, so as not to introduce too much air — then the dessert may crack during baking. The mass should become light and uniform.
-
Step 4
Pour in the milk in a thin stream, whisking constantly to keep the mixture smooth. It is better to use warm milk (about 35–40 °C) — this will help the flour to distribute more easily.
If desired, add a little cream or a spoonful of liqueur — this will give the dough a velvety feel and a subtle aroma.
-
Step 5
Sift the flour through a sieve to aerate it and avoid lumps. Add flour in parts, while stirring with a whisk or spatula. The dough should be liquid, similar in consistency to pancake batter: it flows easily from a spoon, leaving a thin trace. If it turns out too thick, you can add a little milk.
-
Step 6
Wash the plums thoroughly and dry with a paper towel so that excess moisture does not make the dessert watery. Cut each plum in half and remove the pits. Cut each half into 4 wedges. If the skin is too thick, you can carefully cut it or remove a thin layer — this will make the texture of the dessert more delicate.
How to freeze plums: 3 ways
-
Step 7
Choose a medium-sized heat-resistant shape — circle, oval or rectangular. For the classic French style, a ceramic form is suitable. The bottom can be greased with butter, you can lightly sprinkle it with flour or sugar — this will create a light caramel crust. Place the plum slices in a circle or randomly, creating an even layer.
-
Step 8
Carefully pour the prepared batter over the plums, distributing the liquid so that it covers the fruit completely. Place the pan in an oven preheated to 180°C and bake the clafoutis with plums for 35–45 minutes. During baking, do not open the oven for the first 25 minutes to prevent the dough from settling.
-
Step 9
The clafoutis should rise and brown evenly. The edges will be firm and golden, but the center will remain slightly jiggly — this is normal. Once cooled, it will stabilize and become soft and creamy inside.
You may be interested in:
Autumn baking: 20 beautiful and delicious recipes
-
Step 10
Classic clafoutis with plums is ready. After baking, let the clafoutis cool slightly at room temperature, 10–15 minutes. Dust with powdered sugar or garnish with thin slices of fresh plums. When cut, you can see how the soft, almost creamy dough combines with juicy plum slices soaked in caramel syrup.
Serve the dessert warm — that’s when it’s especially delicious: with a slight sourness of fruit, creamy sweetness and a melting texture that literally spreads in your mouth.
Bon appetit!
