PLUM CLAFOUTI
A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!
Provided by GibsonsGirl
Categories World Cuisine Recipes European French
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
- Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g
PLUM CLAFOUTIS
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Provided by Gemma Stafford
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
- Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
- Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
- In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
- Pour the batter over the plums into the cast iron pan.
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
- Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
- Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
EASY PEASY PLUM CLAFOUTI!
A classic plum recipe which is easy to make, takes hardly any time and is delicious - eat is with your choice of accompaniment... ice cream, custard, whipped cream, mascarpone etc. Enjoy!
Provided by Um Safia
Categories Tarts
Time 45m
Yield 4 decent size servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/gas6. Grease a shallow ovenproof dish (1.5l capacity). Arrange the plums in the dish, spreading them in an even layer. Place in the oven for 5 minutes so the dish will be hot when you come to pour the batter (important!).
- Sift the flour into a bowl and add the sugar. Mix the coconut milk, milk, eggs and vanilla. Whisk into the flour mixture to make a smooth batter. I usually just throw it all in a belnder & whizz until I have a smooth batter!
- Pour the batter over the fruit. Bake for 20 - 25 minutes or until set and golden in colour.
- Scatter the dessicated coconut over the top and serve straight away with whatever you fancy (see my ideas above).
Nutrition Facts : Calories 385.4, Fat 18.4, SaturatedFat 13.1, Cholesterol 147.8, Sodium 98.1, Carbohydrate 47.9, Fiber 2.5, Sugar 25.7, Protein 9.6
PLUM CLAFOUTI
Make and share this Plum Clafouti recipe from Food.com.
Provided by JustJanS
Categories Pie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a shallow 18x28cm ovenproof dish with butter.
- Place the plum halves, evenly over the base of the dish.
- Place eggs and sugar in a food processor and blend until pale.
- Add the flour and essence and process until smooth.
- Add the milk.
- Process until well mixed.
- Pour the batter over the plums.
- Bake in a moderately hot oven (190°C) for 25 to 30 minutes or until the custard is set and golden.
- Serve dusted with icing sugar, cream or ice cream.
Nutrition Facts : Calories 372.6, Fat 15.6, SaturatedFat 8.4, Cholesterol 176, Sodium 178.6, Carbohydrate 48.5, Fiber 3, Sugar 32.6, Protein 11.8
PLUM CLAFOUTIS RECIPE
At the halfway point between a Dutch baby and a dense rich flan, this classic French dessert made from simple ingredients takes no time to make and requires very little forethought. Here, juicy, sweet plums are enveloped in a rich and silky batter then baked until puffed and golden brown. It's wonderful to serve straight out of the oven, but letting it cool to room temperature firms up the custard and allows the flavours to meld. As summer rounds the bend into Fall, swap out the plums for pears, apples, or figs.
Provided by Sandra Valvassori
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Grease the bottom and sides of a 9-inch tart pan, or similar-size baking dish, with softened butter. Dust the bottom of the pan with 1 tablespoon sugar. Arrange the plum slices on the bottom of the pan.
- In a medium bowl, or large measuring cup, whisk the eggs until smooth. Add in the sugar, salt, and flour and whisk again until smooth. Stir in the melted butter and vanilla then slowly pour in the milk. Whisk until a smooth batter forms.
- Pour the batter over the plums. If your dish is very full, you may want to place it on a baking sheet to catch any drips. Carefully trasnsfer to oven and bake until the clafoutis is nicely puffed and golden, and just set in the center, about 30-35 minutes.
- Let cool slightly and dust with powdered sugar just before serving, if desired.
BRANDIED PLUM CLAFOUTIS
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Egg Dessert Bake Orange Plum Brandy Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
- Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
- Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
- Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
PLUM CLAFOUTIS
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Provided by Steven Satterfield
Categories Dessert Kid-Friendly Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.
PLUM CLAFOUTIS
Steps:
- Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
- In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
- Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
- Sprinkle with the orange zest and serve hot or warm.
PLUOT CLAFOUTIS
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 1h
Yield 24 clafoutis
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
- Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
- Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.
PLUM CLAFOUTI RECIPE
This French eggy pudding is best served at room temperature accompanied with softened vanilla ice cream and lightly whipped cream. Head to goodto.com for more recipes
Provided by GoodtoKnow
Categories Dessert
Time 1h
Yield Makes: 1 cake
Number Of Ingredients 6
Steps:
- Preheat the oven to 175°C/350°F/Gas Mark 4.
- Halve and stone the plums. Then put the fruit into a pan and fry them, skin side up in the butter, sugar and cinnamon - then leave them to cool.
- To make the clafouti: Grind the almonds in a blender to make a fine powder.
- Split the vanilla pod lengthways and scrape out the seeds. Mix these with the flour, almond powder, sugar and lime zest.
- Add the cream, eggs and egg yolks and beat until smooth.
- Butter a 2litre ovenproof dish and sprinkle with sugar. Pour in the mixture.
- Arrange the plums, skin side up, in the dish and then sprinkle over the slivered almonds.
- Put the dish in the centre of the oven and bake for 35-40 minutes or until golden and the mixture is set.
Nutrition Facts : @context https
PLUM CLAFOUTIS
Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud.
Provided by James Martin
Categories Desserts
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.
- Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.
- Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.
- Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.
- Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.
- Dust with icing sugar and serve immediately with cream.
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- Prepare an 8-9" cast iron skillet, or an 8 - 9" square baking pan by greasing with butter. Then add the sugar to the pan and shake the sugar all over to pan. Remove any excess.
- In a bowl combine the eggs, sugar, milk, almond extract, vanilla, flour and salt and whisk until completely combined. I find the whole wheat flour to be hard to mix in completely sometimes so I use an immersion blender to make it easier. If you don't have one, just keep whisking, it will work! Once mixed, pour into the pan and place in the oven.
PLUM CLAFOUTIS - HOW TO MAKE CLAFOUTIS - VEENA AZMANOV
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Ratings 20Category DessertCuisine FrenchTotal Time 45 mins
- Pan - Generously brush the baking pan with soft room temperature butter. For this recipe, your can use either a 9-inch pie pan or an 8-inch cast-iron skillet. Or as I am a 7 x 9-inch baking pan. Set aside.
- Fruit - Wash plums and pat dry. Cut each fruit in half then slice each half into 6 slices approximately.
- Custard - Place all remaining ingredients in a food processor. Blend until smooth.Pro tip - blend until just combined, as we do not want to activate the gluten in the flour. You can also do this with a whisk in a bowl but ensure you have no lumps.
YELLOW PLUM CLAFOUTIS - CRUMB: A FOOD BLOG
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Reviews 17Servings 6Cuisine FrenchCategory Dessert
- Preheat oven to 375F. Lightly butter a 9" deep-dish pie plate or an 8x8 baking dish, then dust bottom with 1 tbsp sugar.
- In a large mixing bowl, whisk together eggs, milk, hazelnut oil, brandy, almond extract and vanilla extract. Add flour and remaining 1/2 cup sugar, and beat until smooth and lump-free.
- Halve and pit the plums, and arrange them onto the prepared baking dish, cut side down. Pour in the batter, doing your best to avoid disturbing the arranged fruit.
- Bake clafouti in preheated oven for 35-40 minutes, or until the batter is set around the edges and just slightly wobbly in the middle. Let cool for 10-15 minutes, then serve warm with a light dusting of icing sugar.
PLUM CLAFOUTIS - COMPLETELY DELICIOUS
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5/5 (1)Total Time 1 hr 25 minsCategory DessertCalories 189 per serving
- Toss the plums with the orange liqueur and ⅓ cup of the sugar in a bowl and let sit for 30 minutes.
- In a blender, combine the milk, eggs, vanilla, flour, salt and remaining ⅓ cup sugar. Add ¼ cup of the liquid from the macerated plums. Blend until smooth.
- Pour just enough batter into the prepared dish to coat the bottom. Place in the oven and bake until set, about 5 minutes. Remove and scatter the plums over the baked later. Pour remaining batter over the plums.
PLUM CLAFOUTIS - NZ HERALD
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- Lightly grease an ovenproof baking dish. In the dish place the plums cut-side down. It doesn't matter if they are slightly piled.
- In a blender place the eggs, vanilla, sugar, flour, cream or milk, and zest. Blitz until smooth. Pour over the plums.
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- Cut the plums in half and remove the pits. Cut the halves into quarters or, with larger plums, into fat wedges. Heat the oven to 425 degrees. Butter a large, shallow baking dish (I use a round gratin dish, about 14 inches across), sprinkle it with 2 tablespoons of sugar and arrange the plum wedges in one layer, fitting them close together. Put them in the oven for 10 minutes.
- Meanwhile, sift together the flour, baking powder and salt. Beat the eggs with 3/4 cup of sugar until creamy, then beat in the flour mixture, the warmed milk, melted butter, vanilla and lemon zest to make a smooth batter.
- Pour the batter over the plums, slowly and evenly. Combine the remaining 2 tablespoons of sugar and the cinnamon and sprinkle randomly over the top of the batter. Return the dish to the oven and reduce the heat to 400 degrees.
- Bake the clafouti until it is puffed and golden, about 35 minutes, but check it after 15 minutes. This clafouti has a little baking powder in the batter, so don't be surprised to see it rising in high, billowy shapes. If it bubbles up too much, it can be pierced with a sharp knife point to release some air. If it is browning too quickly, lay a sheet of foil loosely over the top for some of the time. The clafouti will sink gradually when you take it out of the oven.
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