Prune Clafoutis

Name: Prune Clafoutis
Total time: 40 min
Yield: 1 serving
Cuisine: French
Ingredients: 1/4 cup pitted prunes; 2 tablespoons rum; 2 eggs; 1/4 cup sugar; 1/2 cup milk; 1/4 cup heavy cream; 1/4 teaspoon vanilla extract; 2 tablespoons all-purpose flour; Butter for greasing

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40 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Heavy cream Use the same amount of whole milk for a lighter, less rich custard.
Rum Use the same amount of apple juice for a non-alcoholic soak.
Pitted prunes Use the same amount of pitted dried apricots for a similarly chewy fruit filling.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein7 g

Carbohydrates41 g

Fat13 g

Fiber 2 g · Sugar 30 g · Sodium 90 mg

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A twist on the classic Far Breton aux Pruneaux, this Prune Clafoutis is a delicious French dessert.

French

Steps

Preheat the oven to 350°F (180°C). Grease a baking dish with butter.
In a small bowl, soak the prunes in rum for 15-20 minutes.
In a mixing bowl, whisk together eggs and sugar until well combined.
Add milk, heavy cream, and vanilla extract to the egg mixture, and whisk until smooth.
Stir in the flour until just combined.
Place the soaked prunes in the bottom of the greased baking dish.
Pour the batter over the prunes.
Bake for 25-30 minutes, or until the clafoutis is set and golden.
Serve warm or at room temperature.

Tips for Prune Clafoutis

A lightly puffed center and golden edges are good visual cues; it may settle slightly as it cools.
Use a shallow baking dish so the custard sets evenly; a very deep dish can leave the center loose while the edges overcook.
For neat portions, let it rest briefly before slicing; serve warm or at room temperature.