Plum Cardamom Clafoutis

Making clafoutis is one of my favorite dinner party tricks because it looks and tastes impressive, but honestly, it's one of the easiest desserts I make. You most likely have all the ingredients in your pantry already, which makes it even better for those last minute hosting moments. This Plum Cardamom Clafoutis has become my go to as we transition into early fall. The seasonal plums and cardamom make this a fun twist on the classic French dessert.

Although the original clafoutis is made with cherries, it can be very versatile. I've made many versions of this dessert including this raspberry early grey clafoutis, this pear clafoutis, and this rhubarb clafoutis. If you're looking for more easy dessert recipes, you'll find plenty of inspiration here.

Ingredients

• Plums: Choose firm plums for this recipe because they will bake well into this dessert. Any variety works well, whether you have red, black, or yellow plums. Just make sure they're not overly soft, or they'll break down too much during baking.
• Cardamom: Ground cardamom brings a warm, slightly floral spice that elevates the plums. If you don't have ground cardamom, you can substitute with a pinch of cinnamon or nutmeg to get that spice flavor profile.
• Heavy cream: This creates the rich, custardy texture that makes clafoutis so delicious. You can substitute with half and half or milk, but the texture will be slightly less rich.
• Butter: Both for greasing the pan and mixing into the batter. The melted butter adds richness and helps create that slightly crispy edge around the custard.
• Vanilla extract: A must for depth of flavor. Use good quality vanilla for the best results.

*See recipe card below for full list of ingredients and quantities.

How to Make This Clafoutis

1. Prep the pan: Preheat your oven to 400°F (200°C). Generously butter an 8-inch pie dish or baking dish, then dust it lightly with flour, tapping out any excess.

2. Prepare the plums: Slice the 2 plums in half and remove the pits. Cut each half into 4-5 slices and arrange half of them in the prepared dish.

3. Mix the dry ingredients: In a medium bowl, whisk together the ¾ cup flour, ½ cup sugar, ½ teaspoon cardamom, and a pinch of salt.

4. Add the wet ingredients: In a separate bowl or large measuring cup, whisk together the 2 eggs, 1½ cups heavy cream, 3 tablespoons melted butter, and 2 teaspoons vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth.

5. Bake: Pour the batter over the plums in the dish. Add the remaining plum slices on top for decoration. Bake for 30-35 minutes, until the clafoutis is puffed and golden, and a toothpick inserted into the center comes out clean. Note: the clafoutis will puff up then deflate as it cools, this is normal!

6. Cool and serve: Let the clafoutis cool for about 10 minutes before dusting with confectioner's sugar and serving warm. For an extra treat, serve with whipped cream or vanilla ice cream!

Isabelle's Tips

• Use room temperature ingredients: Taking the eggs and cream out of the fridge about 30 minutes before baking helps everything blend smoothly and bake evenly.
• Don't overmix: Once you add the wet ingredients to the dry, mix just until smooth. Overmixing can make the texture dense instead of light and custardy.
• Try different spices: While cardamom is wonderful here, you can experiment with other warm spices like cinnamon, ginger, or even a touch of black pepper for something unexpected. These warming spices work nicely in fall recipes.
• Storage: Store any leftover clafoutis covered in the refrigerator for up to 3 days. You can eat it cold or reheat in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes if you want to enjoy it warm again.

FAQ's