What Is Clafoutis?
Clafoutis (Kla-Foo-Tee) is a classic French dessert traditionally made with cherries. It is basically a custard with fruit baked right in. It is simple, fragrant and creamy with vanilla, milk, eggs and sugar as the base.
A French Shortcut To Flavour
I think whoever made it up was also trying to be quick because traditionally they even left the pits in the cherries. They say the pits are for flavor but...really?! I believe it was likely for speed. Actually stonefruit pits, cherry and plum included are known to contain an aromatic ingredient amygdalin compounds. With a scent somewhat similar to almond.
A Fruity And Fast Dessert
Clafoutis is quick and this is made even quicker in the blender. The liquid ingredients get blended up, then add the flour, blend again and pour into your pie plate, cast iron pan or baking dish. Top with your fruit and bake. The ingredient list is short and the smell of this sweet, fruity, vanilla custard-like cake is irresistible! Mmmm I can smell it now. (I love fruit based desserts. If you do to, try my Apple Oatmeal Cake or Ultimate Strawberry Rhubarb Shortcake!)
The Joy Of An Easy Care Plum Tree
Late summer and early fall is such an abundant time for stone fruits! Cherries, plums, peaches...I could go on. My friend Courtney knows that I love purple plums and she dropped off a big bag of plums for me last week. We've enjoyed them mainly fresh on their own but plums are so good baked or cooked into a jam or preserves. Fresh they are sweet but also tart and light, cooked they are rich and jammy.
Canning, Freezing And Preserving Italian 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.
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 and while you're on Instagram, be sure to follow me too @wckitchengarden.
- 4 Large Eggs
- ¾ c Milk I used whole milk
- ½ c Sugar
- 1 tbsp Vanilla
- ⅛ tsp Nutmeg
- ¼ tsp 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
- Preheat oven to 350' F and lightly butter a 9" heavy pie plate. (I used my Pyrex glass pie plate)
- In blender add eggs, milk, sugar, vanilla, nutmeg and salt and blend well (30-60 seconds).
- Add flour and blend again until smooth (60 seconds) and then pour into pie plate.
- Sprinkle (or arrange) the 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. The proper consistency is like a flan-in between a cake and a custard and it is best achieved by not over cooking.
- Let cool slightly then serve warm sprinkle with confectioners sugar.If serving later, rewarm slightly before serving.