Plum Clafouti

Plum Clafouti


6 people made this

Along with vitamin C, beta-carotene, potassium and fibre, plums are a source of lutein, a lesser-known carotenoid that is lacking in many people's diets. Lutein, which is also found in leafy greens, parsley and pumpkin, helps protect your retinas against the damaging effects of free radicals.

Janet Mitchell

Serves: 6 

  • 750g black or red plums, cut into 1cm wedges
  • 1/2 cup sugar
  • 2 eggs
  • 2 egg whites
  • 1/2 cup plain flour
  • 1 cup low-fat milk
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon vanilla essence
  • 1 teaspoon grated orange rind
  • 1 tablespoon icing sugar

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 200 degrees C. Toss the plums with 1 tablespoon of the sugar in a medium bowl; put aside.
  2. Whisk together the whole eggs, egg whites and the remaining sugar in another medium bowl. Slowly beat in the flour, milk, sour cream, vanilla essence and orange rind. Arrange the plums in a 25 cm quiche dish or pie plate. Gently pour in the egg mixture. Bake for 30 minutes or until the custard is just set. Dust with the icing sugar and serve warm.

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Reviews (2)


I've made this a number of times and have substituted pears and peaches instead of plums. This is quick and easy, the skin it develops is wonderful. The kids could make this. - 26 Jul 2010


The whole family enjoyed this. I found that cooking it for 30mins at 200deg was too long. Will try it next time without the oven being on fan-forced. This recipe would also be really tasty made with apricots or cherries. - 13 Oct 2008

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