Plum Cardamom Clafoutis
This Plum Cardamom Clafoutis is a twist on the French dessert that's secretly one of the easiest things you can make for a dinner party. Sweet and tart plums are baked into a rich, custardy batter spiced with warming cardamom, creating a dessert that looks impressive but comes together in minutes with ingredients you likely already have. It's my go to for early fall entertaining when plums are at their peak.
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Equipment
- 8-inch pie dish or baking dish
- mixing bowls
- whisk
Ingredients
- Butter and flour for the pan
- 2 plums
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cardamom
- Pinch of salt
- 2 large eggs
- 1½ cups heavy cream
- 3 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- Confectioner's sugar optional for dusting
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
- 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!
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Notes
- 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.
- 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.
Nutrition
Calories: 291kcal | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 13mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 844IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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