The perfect plum clafoutis

{Reminder! Come to see me and Chi Anh in Singapore this SATURDAY for a baking class & discussion at Tott Store in Singapore! See you there!}


To call something “perfect” is a big statement, but this clafoutis is so good, I urge you to make it when plums are in seasons. It is my to-go recipe when plums are in season. A perfect dessert if you crave for something sweet, fruity and comforting at the same time. I sometimes find clafoutis a bit heavy, but this one or my gluten-free mango clafoutis produce the lightest and creamiest clafoutis, somewhere between custard and flan. 

The original recipe is from one of my favourite baking book, Flour by Joanne Chang. I have played with the recipe enough to provide variations on a whim. Sometimes, I would add a touch of cinnamon or cardamom to the sweet vanilla base for some warmth. Grated fresh ginger (1/2 tsp or so) would give the clafoutis a spicy kick. And yes, rosemary is really lovely too, imparting a woody herb fragrance. On rosemary in dessert, I would have to credit to an Italian cookbook I came across recently in a bookstore – there was an apple rosemary cake. Ah, I would like to try that next!



The perfect plum clafoutis

Based on a recipe in Joanne Chang's Flour


  • 1/4 cup (60g) unsalted butter, melted
  • 6 medium plums, pitted and cut into eighths
  • 1/2 cup castor sugar
  • 4 eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • Optional: 1/2 teaspoon almond extract or 1/2 tsp of finely chopped rosemary or 1/2 tsp cinnamon powder
  • Confectioners' sugar for dusting


  1. Position a rack in the center of the oven, and heat the oven to 200C (400F).
  2. Pour the melted butter into a 9-by-13-inch baking dish, and swirl the dish to coat the bottom and sides with the butter.
  3. In a medium bowl, toss the plums with 1/4 cup of the sugar and then pour into the baking dish, spreading evenly.
  4. In a medium bowl, whisk the eggs until blended. In a separate bowl, whisk together the remaining 1/4 cup sugar, the flour, and salt. Whisk the sugar-flour mixture into the eggs. Then whisk the milk and the vanilla and any optional flavouring into the egg mixture. Pour the batter over the plums.
  5. Bake for 40 to 45 minutes, or until the clafoutis is golden brown and puffy. Let cool on a wire rack for about 30 minutes. Dust generously with confectioners' sugar and serve warm.


4 Responses to The perfect plum clafoutis

  1. Definitely a must-bake during the stone fruit season. It looks droolworthy, Anh.

  2. Beautiful Anh! So glad you’re back with the occasional posts. The Italians have long infused desserts with herbs. We’re trying to do the same at the cafe. See you soon! :)

  3. Winston says:

    Amazing stuff – Anh! Mum is a huge fan of plums and she just arrived today so I’ll tell her about this recipe. And I know how you feel about saying that a recipe is “perfect” as it is a big call but sometimes, there are just THOSE recipes that you feel are just unreal and cannot be beat. Am sure this is definitely one of them ;). Congrats again on the book launch! Nice to see you working on so many fun projects =)

  4. Amazing clafoutis. Can’t wait for plums to come out in the supermarkets.

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