DessertFlans, PuddingsProvencal RecipesTaste

French Desserts Make Plum Clafoutis

During a Provence Gourmet cooking class, Gilles Conchy showed the group how to prepare a plum clafoutis a classic French dessert from the region. The traditional recipe for clafoutis, a flan-type dessert is made with cherries. However, the dessert can be prepared with many different types of fruit, except berries as they contain too much water. The recipe works well with stone fruit including plums, nectarines, apricots or peaches. It is equally delicious with grapes and pears.

French Desserts Plum Clafoutis

Reine Claude Plum Clafoutis

Reine Claude plums are a mid-size variety and delicious in this dessert. A clafoutis is easy to prepare and can be made in advance.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 people


  • 10-12 Reine Claude Plums (Greengage plums)
  • 4 eggs
  • 25 g (1 oz) Flour + a bit extra to flour the pan
  • 75 g (3 oz) Ground Almonds
  • 60 g (2 oz) Sugar
  • 250 ml (1 cup) heavy cream (35%)
  • 10 g Butter to grease your pan
  • pinch of Salt
  • 2 tbsp brown sugar


  • Mix 3 eggs and 1 egg yolk, add sugar and salt.
  • Once your mixture is creamy, add in the cream, the flour and ground almonds.
  • Butter and flour your loaf pan.
  • Cut the plums in half and remove the pits.
  • Place half of the plums (cut side up) on the bottom of the pan.
    French Desserts Plum Clafoutis Preparation
  • Pour half of the batter into the pan and complete a layer with the second half of plums. [recipe-video]
  • Pour the last part of the batter over the fruit.
  • Top your cake with 2 tablespoons of brown sugar.
  • Bake for 45 minutes 180C°(350F°).
  • Best served at room temperature.
    French Desserts Reine Claude Plum Clafoutis
Keyword Cream, Dessert, Eggs, Plums
Tried this recipe?Let us know how it was!

Other Recipes for Clafoutis

A sweet cherry clafoutis recipe comes from Elizabeth Bard’s book Picnic in Provence: A memoir with Recipes.

Clafoutis aux cérises noires (black cherries) from Cocoa and Lavender.

Paula from A Table in Provence shared her recipe for clafoutis with muscat grapes. She says it’s a great recipe for a small kitchen. “When I am in Provence I am always asked to bring a dessert when going to a dinner party. I have a minimalist kitchen so I have to come up with a dessert such as clafoutis that is simple.”


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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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