Imagine a dessert that combines the rustic elegance of French cuisine with the vibrant flavors of ripe plums, a hint of orange, and the unexpected warmth of coriander. This Plum Clafoutis is not just a recipe; it's a culinary journey that transforms simple ingredients into a show-stopping dessert that will make your taste buds dance with delight. Whether you're a seasoned baker or a curious home cook, this recipe promises to transport you straight to the charming countryside of France with every single bite.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 cups pitted plums, halved
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 teaspoon ground coriander
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking dish or a similar-sized ovenproof dish with butter or non-stick spray to prevent the clafoutis from sticking.
- In a mixing bowl, combine the 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of ground coriander, and a pinch of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, beat the 3 large eggs until they are frothy. Add the 1 cup of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of orange zest to the eggs. Whisk until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, whisking continuously to avoid lumps. Mix until you have a smooth batter. It should be somewhat thin, similar to pancake batter.
- Arrange the 2 cups of pitted plums, cut-side up, evenly in the prepared baking dish. You can overlap them slightly for a beautiful presentation.
- Pour the batter over the arranged plums, ensuring they are well covered. The batter will rise around the fruit as it cooks.
- Place the baking dish in the preheated oven and bake for about 40 minutes, or until the clafoutis is puffed and golden brown on top. A toothpick inserted in the center should come out clean.
- Once baked, remove the clafoutis from the oven and let it cool for about 10 minutes. It will deflate slightly as it cools.
- Serve the plum clafoutis warm or at room temperature, dusted with powdered sugar if desired. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Choose ripe, juicy plums for the most intense flavor. The fruit should be slightly soft when gently pressed.
- Don't overmix the batter - a few small lumps are perfectly fine and will help create a tender texture.
- For an extra luxurious touch, use a cast-iron skillet instead of a standard baking dish to create a beautiful, rustic presentation.
- Let the clafoutis rest for 10 minutes after baking to allow it to set properly and develop its signature custardy texture.
- Experiment with different spices like cardamom or a touch of cinnamon to personalize your clafoutis.
- Serve immediately for the best texture - the clafoutis is most impressive when it's slightly puffed and golden straight from the oven.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 6g
Fat: 7g
Saturated Fat: g
Cholesterol: 95mg
