Late-Summer Plum Clafoutis with Vanilla Bean

Clafoutis, a beloved bake from France's Limousin region, sets fruit in a simple poured batter that puffs in the oven. Late-summer plums and vanilla bean paste lend this one juicy sweetness and warm aroma.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 248 cal
• 6g protein
• 32g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 1 lb ripe red or black plums
• 1 tbsp unsalted butter
• 1/2 cup plus 1 tbsp granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tsp vanilla bean paste
• 1/2 cup all-purpose flour
• 1/4 tsp fine sea salt
• 2 tbsp powdered sugar
• 2 tbsp sliced almonds

Instructions

1. 1Preheat the oven to 375°F. Butter a 9-inch pie dish or similar shallow baking dish generously, then dust with granulated sugar, tapping out excess.
2. 2Halve and pit the plums, then cut each half into 3 or 4 wedges. Arrange the wedges cut-side up in a single snug layer in the prepared dish.
3. 3In a blender combine the eggs, remaining granulated sugar, milk, heavy cream, vanilla bean paste, flour, and sea salt. Blend on medium until the batter is completely smooth and slightly frothy, about 20 seconds.
4. 4Let the batter rest 5 minutes so any air bubbles settle; this helps the clafoutis bake evenly without large tunnels.
5. 5Pour the batter slowly over the plums so the fruit stays mostly submerged but still peeks through the surface.
6. 6Scatter the sliced almonds over the top. Bake on the center rack until the custard is puffed, golden at the edges, and just set in the center when gently jiggled, 35 to 40 minutes.
7. 7Cool on a rack 10 to 15 minutes; the clafoutis will deflate slightly, which is normal and gives a tender custard texture.
8. 8Dust generously with powdered sugar right before serving. Slice into wedges and serve warm or at room temperature—no sauce needed.