Prune Clafoutis Recipe

Recipe by becky

Total Time0 hours
Yield1 clafoutis (about 6-8 servings) 1x

A clafoutis recipe featuring a batter made from eggs, milk, cream, and sugar, poured over prunes and baked to a custard-like texture.

Ingredients

Scale

Pan prep:

15 grams unsalted butter (1 tablespoon)
15 grams granulated sugar (1 tablespoon)

Batter:

40 grams all purpose flour (1/3 cup)
105 grams granulated sugar (1/2 cup)
150 milliliters whole milk (2/3 cup)
150 milliliters whipping cream (2/3 cup)
3 large eggs
1 teaspoon vanilla bean paste
200 grams canned prunes, drained, pitted, and dried on a paper towel (one 290-gram or 10-ounce can, or about 20 prunes), or 20 pitted bagged prunes, soaked in water or alcohol*

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Instructions

Preheat oven to 375° F / 190° C.

Butter an 8-inch or 9-inch round baking dish or deep pie plate. Sprinkle generously with granulated sugar.

Buttered dish on a marble countertop

A baking dish coated in butter and sugar

Add the prunes, distributing them evenly across the bottom of the dish. Set aside.

Prunes in the bottom of a buttered baking dish

In a large bowl, whisk together granulated sugar, whole milk, whipping cream, eggs, and vanilla bean paste.

Clafoutis batter in a bowl with a whisk

Sift in the flour and whisk to combine.

Sifting flour into clafoutis batter

Batter in a bowl with a whisk

Pour batter into prepared dish. (Do not overfill. Depending on the size of the dish you’ve chosen, you might have a tiny bit of batter left over.)

Pouring clafoutis batter over a dish of prunes

Bake in preheated oven for 40-50 minutes, or until puffy and lightly golden brown but still slightly jiggly in the center, and a toothpickcomes out mostly clean.

A prune clafoutis after baking