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    Home » Recipe » Easy Plum Flan

    Easy Plum Flan

    Published: Sep 5, 2018 · Modified: Nov 9, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This simple, fragrant and creamy plum flan recipe is an easy, luscious plum tart that takes just minutes to make. The creamy custard like base bakes up thick and soft around fresh and juicy plums. Delicious on it's own or top it with whipped cream for a little extra.

    Close up side view of plum flan wedge that is muted yellow with pieces of red purple plum baked in.
    Jump to:
    • What Inspired This Recipe
    • Why You Should Make This Recipe
    • Recipe Ingredients
    • What makes the flan base?
    • Step By Step Instructions
    • How To Preserve Plums
    • FAQ's
    • Related recipes
    • Recipe

    What Inspired This Recipe

    The ingredient list is short and the smell of this sweet, fruity, vanilla custard style cake is irresistible! Mmmm I can smell it now. I love fruit based desserts and if you do to, try my Apple Oatmeal Cake, Apple brown sugar cake or Ultimate Strawberry Rhubarb Shortcake!

    Why You Should Make This Recipe

    Flan is quick and this is made even quicker by using the blender or food processor. The liquid ingredients get blended up, then the flour is added before blending again. Next up, you pour the runny batter into your pie plate, cast iron pan or baking dish. Top with your juicy sliced plums and bake.

    A wedge of yellow and purple plum flan on a white plate with fork and edible flower garnishes.
    French Clafoutis Recipe With Plums

    Recipe Ingredients

    • Purple Plums - I love Italian plums but any purple plums are tasty in this flan.
    • Eggs - Eggs are the main ingredient in custard and there is no substitute. I use size large, grade A eggs.
    • Milk - Whole milk (or cream) is what converts our eggs into custard keeping the end result creamy and silky. Do not use low fat milk.
    • Vanilla Extract - A little pure vanilla extract goes a long way in making this fresh plum flan recipe taste ultra creamy.
    • Cold Butter - I use this for greasing the baking dish.

    What makes the flan base?

    Instead of a pastry base, the simple filling of vanilla, milk, eggs and sugar doubles as the base making this super quick to make. It whips up fast in a blender and gets poured right into the pie or tart tin. You can also use a springform pan.

    Step By Step Instructions

    1. Start by preheating your oven to 350' F and lightly butter a 9" heavy pie plate. (I used my Pyrex glass pie plate

    2. Wash, pit and slice plums into thick slices, removing any bruised or discolored spots.

    Purple plums cut in half with pits taken out.


    3. In blender add eggs, milk, sugar, vanilla, nutmeg and salt and blend well (30-60 seconds).

    Milk, eggs, sugar and nutmeg in the bowl of a blender.


    4. Add flour and blend again to combine flour. Then pour the egg mixture into pie plate.

    5. Arrange the plum slices over the top and bake in oven 25-30 min. Plum flan will be lightly browned on the edges and should still have a slight jiggle in the middle.

    Clafoutis Batter with Italian Plums
    Clafoutis Batter with Italian Plums

    6. Let cool slightly then serve warm sprinkle with icing sugar.

    Helpful Hint: The proper consistency of a flan is like a clafoutis. It's in between a cake and a custard and it is best achieved by not over cooking.

    A child's hand touching the edge of a triangular slice of plum flan.

    Late summer and early fall is such an abundant time for fresh plums. I enjoy them mainly fresh on their own but plums are so good baked, cooked into a jam or preserved too. They are sweet but also tart and light when raw and once cooked they are rich and jammy.

    How To Preserve Plums

    My mom used to can fruit with her sister (my Auntie Barb) and her mom (my Grandma Fran) and canned plums were one of my favorites. They became syrupy and delicious and I loved them on their own or over plain yogurt or vanilla ice cream. Alas, the plum tree I planted never took and so I do not have the excess to can them but if you have lots, I highly recommend canning a few in a light syrup. Alternatively, you can pit and freeze them on a tray and transfer to airtight bags or containers once frozen.

    Vancouver Island Purple Plums

    FAQ's

    Can I freeze flan?

    Yes! Flan freezes quite well. Be sure to wrap your tart well to prevent freezer burn. When you are ready to thaw it, keep it wrapped and let it thaw slowly in the fridge.

    What other fruits can I put in flan?

    Other fruits can be swapped for the plums in this flan. Try making it with blueberries, cherries or apricots. Stone fruits and berries work best.

    Plum flan in a glass pie plate with cake server and 3 purple plums beside.

    Related recipes

    • Easy Traditional Pickled Blackberries
    • Easy Homemade Strawberry Peach Lemonade With Real Juice
    • How To Make Easy Homemade Strawberry Coulis
    • Korean Avocado (Mayak Avocado)

    For some cool nutritional info on plums (they are FULL of antioxidants and so much more), check out the Swedish Institute NYC Instagram post on plums.

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    ox Sabrina

    Recipe

    Overhead shot of custard tart wedge with slices of reddish purple plums.

    Easy Plum Flan

    Plums and vanilla in a custard like dessert. Delicious, fast and easy, this stunning plum flan delights every time!
    5 from 34 votes
    Print Pin Rate
    Course: Dessert, Fruit
    Cuisine: French, Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 200kcal
    Author: Sabrina Currie

    Ingredients

    • 4 Large Eggs
    • ¾ c Milk I used whole milk
    • ½ c Sugar
    • 1 tablespoon Vanilla
    • ⅛ teaspoon Nutmeg
    • ¼ teaspoon Salt
    • ½ c All Purpose Flour
    • 2 c Plums, pitted and cut into ¼'s or ⅙'s
    • Butter To grease pie plate
    • Confectioners Sugar for Dusting Optional

    Instructions

    • Preheat oven to 350' F and lightly butter a 9" heavy pie plate. (I use a Pyrex glass pie plate)
    • In blender add eggs, milk, sugar, vanilla, nutmeg and salt and blend well for 30-60 seconds.
    • Add flour and blend again until smooth, 60 seconds, then pour into greased pie plate.
    • Arrange the sliced plums over the top and bake in oven 25-30 min.  Clafoutis will be lightly browned and should still have a slight jiggle in the middle. 
    • Let cool slightly and serve warm, sprinkled with confectioners sugar.
      If serving later, rewarm slightly before serving. 

    Notes

    The proper consistency is like a clafoutis which is in between a cake and a custard. It is best achieved by not over cooking. 

    Nutrition

    Calories: 200kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 156mg | Potassium: 193mg | Fiber: 1g | Sugar: 24g | Vitamin A: 419IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Helping Mommy Serve The Plum Clafoutis

    « Fresh Fig Salad
    Chanterelle Risotto »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Denise from Urb'n'Spice

      September 12, 2018 at 1:20 pm

      5 stars
      This is such a lovely dessert, Sabrina and you captured it so beautifully with your photographs. Clafoutis is one of my favourite desserts to make with plums (or cherries). Thanks so much for sharing. I am so happy to meet you here on your website - I followed you on social media. 🙂

      Reply
      • SabCurrie

        September 12, 2018 at 1:49 pm

        Thank you so much Denise! 💜

        Reply
    2. Joss

      July 23, 2019 at 10:52 am

      5 stars
      I love how simple this dessert is, and plums are a favourite of mine.

      Reply
      • SabCurrie

        July 23, 2019 at 2:55 pm

        Thanks Joss 🙂 this is sooo simple and full of easy, basic pantry ingredients. Enjoy!

        Reply
    3. Leanne

      July 23, 2019 at 3:29 pm

      5 stars
      I love eating plums just as they are, but baking with them is fun too! You can use them in so many pretty ways, including in this clafoutis! I've never made a clafoutis before but it seems straightforward and looks elegant, so I'll have to remember this one the next time we have a dinner gathering!

      Reply
      • SabCurrie

        July 23, 2019 at 7:14 pm

        This is a super easy dessert yet also elegant, a traditional French dish usually made with cherries. It takes barely any time investment and is a great return on your effort, I hope you try it and thanks for following along 💕

        Reply
    4. Elaine

      July 23, 2019 at 4:22 pm

      5 stars
      Plums are often overlooked in favour of more popular fruit at this time of year, but they're oh-so-good and they're perfect in this recipe! Pinned.

      Reply
      • SabCurrie

        July 23, 2019 at 7:12 pm

        You’re right, they can be an underdog but I think they were made for baking! Or canning and then spooning over ice cream 💜 thanks for reading Elaine!

        Reply
    5. Nicoletta De Angelis Nardelli

      July 27, 2019 at 3:05 pm

      5 stars
      Clafoutis has such a great texture, so thick and custardy and yummy. I've only had it with cherries, but I'm pretty sure it is delicious with every fruit, especially plums, which I love!!

      Reply
      • SabCurrie

        July 27, 2019 at 3:23 pm

        You’re so right Nicoletta, it is such a lovely texture and any stone fruit works really well in it. Thanks for reading:-)

        Reply
    6. Nina

      July 28, 2019 at 12:31 pm

      I love plums but have never tried a clafoutis. This looks like such an easy and beautifully tasting dessert!

      Reply
      • SabCurrie

        July 28, 2019 at 1:30 pm

        Thank you Nina! And thanks for reading along 🙂

        Reply
    7. Lillian Tse

      July 29, 2019 at 6:37 am

      I love how quick it is to put this together. I guess the key is to get some good quality plums!

      Reply
      • SabCurrie

        July 29, 2019 at 4:42 pm

        Thanks for your comment Lillian! I agree on good quality but if plums (or other fruit) isn’t as sweet as you’d like, baking is a good way to amplify the flavor and sweetness, more forgiving than eating raw 🙂

        Reply
    8. Terri Gilson

      July 29, 2019 at 6:24 pm

      5 stars
      I have never made clafoutis and I love that this one is quick and easy. Hopefully someone will give me a bag of plums too 🙂

      Reply
      • SabCurrie

        July 29, 2019 at 6:33 pm

        Haha, I’ll cross my fingers for you Terri! If you don’t get any plums, this works equally well with any stone fruit-cherries, peaches, apricots etc. Thanks for reading 🙂

        Reply
    9. Chef Dennis

      April 23, 2021 at 7:17 pm

      5 stars
      I am so excited to try this French dessert! Your Clafoutis looks absolutely mouthwatering.

      Reply
    10. Mama Maggie's Kitchen

      April 24, 2021 at 11:43 pm

      5 stars
      My mouth is watering. I want to eat that!

      Reply
      • Sabrina Currie

        April 27, 2021 at 4:48 pm

        Lol, thanks!

        Reply
    11. Audrey

      June 18, 2021 at 4:26 pm

      5 stars
      I was nervous to try a French recipe but the instructions made it easy!

      Reply
      • Sabrina Currie

        June 18, 2021 at 4:33 pm

        Awesome Audrey, I’m so glad to hear 🙂

        Reply
    12. Deb

      August 11, 2021 at 10:31 pm

      Mmmm I love plums especially the prune plums. Memories of childhood! I have to try this recipe. It sounds delicious.

      Reply
    13. Kayla DiMaggio

      September 17, 2021 at 6:45 am

      5 stars
      Love the idea of this plum clafoutis recipe! It was so delicious and light!

      Reply
      • Sabrina Currie

        September 17, 2021 at 7:58 am

        Thanks Kayla, I really appreciate the feedback 🙂

        Reply
    14. Amy Roskelley

      September 17, 2021 at 7:55 am

      5 stars
      So delicious!! Thanks for the recipe.

      Reply
      • Sabrina Currie

        September 22, 2021 at 10:00 am

        You're welcome, I'm so happy you liked it!

        Reply

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