Baked Cardamom Plum Clafoutis with Orange Zest and Vanilla

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Baked cardamom plum clafoutis is a French fruit custard: halved plums sit in a thin, eggy batter spiced with ground cardamom and orange zest, then bake until puffed and golden. Prep comes together in about 20 minutes, and the batter is blended in one go.

I use ripe black or Italian prune plums because they hold their shape and stay tart against the sweet custard. The cardamom stays at 3/4 teaspoon, enough to read floral and warm without tasting like chai.

The texture falls between flan and pancake, set at the edges and soft in the center. Pull it from the oven when the middle barely jiggles and a knife between center and edge comes out clean.

Serve it warm after a 15-minute rest, or let it sit at room temperature for up to 2 hours. It works as dessert or as a brunch dish with plain yogurt.

Why You’ll Love This Recipe

• Blender batter means no lumps and one less bowl
• Ripe plums stay tart against a lightly sweet custard
• Prep takes 20 minutes and the oven does the rest
• Holds at room temperature, so it suits make-ahead brunch

Ingredient Notes

• plums: Black or Italian prune plums hold their shape best. Swap in apricots or halved cherries, and cut the batter sugar by 1 tablespoon if the fruit is very sweet.
• ground cardamom: Freshly ground seeds from about 8 green pods taste brighter than pre-ground. If you have none, use 1/2 teaspoon cinnamon plus a pinch of nutmeg.
• all-purpose flour: Regular flour gives a tender set. A 1:1 gluten-free baking blend works at the same 60 g weight.
• whole milk and heavy cream: This pair gives a custard that slices cleanly. For a lighter version, use 360 ml whole milk alone, though it sets a little looser.
• orange zest: Lemon zest works in the same amount. Zest before cutting the fruit and skip the white pith, which tastes bitter.

Baked Cardamom Plum Clafoutis with Orange Zest and Vanilla

A baked plum clafoutis made with a blender cardamom and orange custard batter, ready in 75 minutes and serving six.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: French

Calories: 440

Ingredients Method Notes

Ingredients

  

Fruit and dish

• 450 g ripe black or Italian prune plums about 6 medium, halved and pitted, larger ones quartered
• 1 tbsp unsalted butter (15 g); softened, for the dish
• 1 tbsp granulated sugar (12 g); for coating the dish

Batter

• 3 large eggs
• 80 g granulated sugar
• 60 g all-purpose flour
• 3/4 tsp ground cardamom
• 1/4 tsp fine sea salt
• 240 ml whole milk
• 120 ml heavy cream
• 1 tsp vanilla extract
• 1 tsp orange zest from about half an orange

To finish

• 1 tbsp powdered sugar for dusting

Method

 

1. Heat the oven to 190 C / 375 F with a rack in the middle. Rub the butter over the inside of a 24 cm / 9.5-inch ceramic pie dish (about 5 cm / 2 inches deep), then tip in the 1 tablespoon sugar and tilt the dish until the surface is evenly coated.
2. Arrange the plums cut side down in a single snug layer in the dish. If they look very juicy, pat them dry with a paper towel first.
3. Blend the eggs, 80 g sugar, flour, cardamom, salt, milk, cream, vanilla, and orange zest in a blender for 20 seconds, until smooth with no flour streaks. A whisk and a 2-liter / 2-quart bowl works too. Pour the batter slowly around and over the plums.
4. Bake on the middle rack for 38 to 42 minutes, until the top is puffed and golden at the edges, the center barely jiggles when you nudge the dish, and a knife inserted between center and edge comes out clean. Pull it on time, because past about 45 minutes the custard turns rubbery and weeps.
5. Cool the clafoutis in the dish on a wire rack for 15 minutes. It will sink and wrinkle, which is normal. Dust with powdered sugar through a fine-mesh sieve, then cut into 6 wedges and serve warm.

Notes

• Use a 24 cm / 9.5-inch dish about 5 cm deep so the batter doesn't overflow.
• Cut plums along the seam and twist the halves apart to pit them cleanly.
• Stop baking when the center barely jiggles, since the custard keeps setting as it cools.
• Italian prune plums release less juice than large round plums, which gives a firmer custard.

Tips for Success

• Blend the batter for 20 seconds until no flour streaks remain, which gives a smooth custard without any sieving.
• Arrange plums cut side down in one snug layer so their juice stays under the fruit and the batter doesn’t turn soggy.
• Pat very juicy plums dry with a paper towel before arranging, so they don’t thin the batter around them.
• Keep the oven door closed for the first 35 minutes, since early drafts make the puff collapse unevenly.
• Grind cardamom seeds fresh when you can and keep to 3/4 teaspoon so the spice stays floral next to the plums.

Variations

• Swap the plums for halved, pitted cherries or apricots, and cut the batter sugar by 1 tablespoon if the fruit is very sweet.
• Replace 2 tablespoons of the milk with brandy or amaretto for a deeper, almond-leaning note in the custard.
• Replace 20 g of the flour with almond flour and scatter 2 tablespoons sliced almonds over the top before baking.

Storage and Reheating

Baked cardamom plum clafoutis keeps covered in the refrigerator for 3 to 4 days. Let it cool completely first, then cover the dish tightly so the custard doesn’t pick up fridge odors.

To reheat, set slices on a sheet pan in a 150 C / 300 F oven for 10 minutes. For a single wedge, microwave for 20 to 30 seconds. The oven keeps the edges slightly firmer, while the microwave softens them.

I don’t freeze it, because thawed custard turns watery and the plums go soft. Leave it at room temperature no longer than 2 hours after baking.

Serving Suggestions

Serve each wedge warm with a spoonful of plain Greek yogurt or crème fraîche. The tang cuts the sweet custard and echoes the plum skins.

For brunch, set it next to a savory egg dish and a pot of black tea or Earl Grey. The bergamot sits well beside cardamom.

For a richer dessert, add lightly whipped cream with a pinch of ground cardamom stirred in.

FAQ

Why is my plum clafoutis rubbery or watery?

Rubbery, weeping custard usually means the clafoutis baked too long. Pull it at 38 to 42 minutes, when the center barely jiggles and a knife between center and edge comes out clean. It keeps setting during the 15-minute rest. Pat very juicy plums dry before arranging so they don’t release extra liquid.

Can I use frozen plums instead of fresh in cardamom plum clafoutis?

Yes, use 450 g of frozen plum halves, thawed completely, drained, and patted dry. Ice melt thins the batter if you skip that step. Expect a softer, jammier fruit layer than with fresh plums, and keep the bake time at 38 to 42 minutes.

Can I bake cardamom plum clafoutis the day before a brunch?

Yes, bake it the day before, cool it fully, cover, and refrigerate. Rewarm slices at 150 C / 300 F for 10 minutes before serving. The puff will have deflated by then, but I find the cardamom tastes rounder after a night in the fridge.

What goes well with plum clafoutis besides whipped cream?

Plain Greek yogurt or crème fraîche works best, since the tang balances the sweet custard. A small spoon of crushed pistachios adds crunch. For drinks, pour black tea or Earl Grey, whose bergamot sits well with cardamom. Skip heavy sauces, which bury the plum flavor.

How do I make cardamom plum clafoutis dairy free?

Swap the milk and cream for 360 ml full-fat oat milk, and grease the dish with neutral oil or vegan butter. The custard sets a little softer and tastes less rich. Keep the bake time at 38 to 42 minutes and check the center the same way. It still contains eggs, so it isn’t vegan.

What is the difference between clafoutis and a Dutch baby?

Clafoutis has less flour and more egg and milk, so it bakes into a soft custard around fruit. A Dutch baby uses more flour, bakes at about 220 C / 425 F, and puffs into a crisp-edged pancake. Clafoutis comes from Limousin in France and is traditionally made with unpitted cherries.

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