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  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander
  • Plum Clafoutis with Orange and Coriander

Plum Clafoutis with Orange and Coriander

Food | August 14, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Damson plums take centre stage in this rich, baked custard dessert. Never tried PLUM CLAFOUTIS WITH ORANGE AND CORIANDER? Now is the time!

Before beginning this recipe, we suggest you do as we do – start your timer. Prepare to be amazed that 10 minutes of prep time and 55 minutes of baking results in a memorable dessert. This PLUM CLAFOUTIS WITH ORANGE AND CORIANDER never fails to impress.

We know you’ll fall in love with this dessert and will want to make it again, so why not BOOKMARK the page and also PIN it to one of your Pinterest boards? Don’t forget to also SHARE the recipe with your friends; they’ll thank you for this kindness.

Making this dessert couldn’t be easier so without further delay, here’s what goes into making it.

TERMINOLOGY – By definition, a clafoutis is a flan-like dessert that hails from the Limousin region of France. The traditional version is made using black cherries (with pits still in them!) exclusively, but there are a number of variations – called flaugnarde – made using pears, apples, blackberries, currants and plums.

PLUMS – We purposefully used damson plums for this recipe because of their rich flavour and how they hold their shape when baked. We also appreciated how easy it was to remove the stone from the fruit; prepping them for the recipe could not have been any easier. To learn more about damson plums, head HERE.

ENHANCEMENTS – We wanted to complement the flavour of the damson plums with a few enhancements, so we sprinkled orange zest, ground coriander and a sachet of vanilla sugar onto the fruit. These three ingredients added some subtle flavours and appetizing aromas to the dessert and we couldn’t be more pleased with the result.

CUSTARD – The custard used in this recipe calls upon the usual suspects – sugar, egg and milk – to produce a flan-like batter. We boosted the richness even further with a bit of cream and vanilla extract.

Although we could have brought the custard mixture together by hand, we instead opted for an electric hand mixer. Blend the mixture on a low setting to remove any lumps of flour without making the batter frothy.

HALF-BAKED – While preparing for this story we came upon an article that described a technique mastered by the legendary Julia Child. She suggested baking a thin layer of the custard batter in the dish for about 10 minutes, creating a base onto which we add the fruit mixture and the remaining batter.

Not surprising, the idea is brilliant and allowed the clafoutis to come out of the dish holding its shape, without incident.

SERVICE – Good news! This dessert can be enjoyed soon after it’s baked; in fact, it should be enjoyed while still warm. We dusted it with a little bit of icing sugar before cutting it into wedges and serving it to a group of VERY excited guests.

If you like the look of this dessert why not check out some of our other sweet recipes. Readers love our BUTTER TARTS and LEMON MERINGUE PIE too!



5 Responses to “Plum Clafoutis with Orange and Coriander”

  1. Allan Johnson says:

    I have never seen a packet of Vanilla Sugar in of stores in the States. Substitute?
    Thnks, Allan

  2. Nancy says:

    This was a perfect dessert to enjoy with a cottage full of guests! We loved every bite. Another great recipe to enjoy seasonal fruit. Thanks!

  3. […] out of the park? Finish the evening with our classic HARVEY WALLBANGER CAKE, our rich custard-like PLUM CLAFOUTIS or our memorable NO-BAKE […]

  4. […] for mains. A great side with the corn is our WARMED POTATO SALAD. For dessert, how about a PLUM CLAFOUTIS or PEACH PIE WITH CRUMBLE TOPPING. Yum, yum, yum, yum and yum! You get the […]

  5. […] MALACCA. Enjoy this SIMPLE SALAD and then for dessert, something fresh and fruity like our PLUM CLAFOUTIS or PEACH […]


Ingredients & Amounts

  • 6 damson plums, washed and sliced
  • zest from 1 navel orange, about 1 tablespoon
  • ¼ teaspoon of ground coriander
  • 1 packet of vanilla sugar
  • butter for dish, about 1 teaspoon
  • For the filling:
  • 3 extra-large eggs, room temperature
  • ½ cup of unbleached all-purpose flour
  • ½ cup of granulated sugar
  • ¼ teaspoon of salt
  • 1 cup of whole milk
  • ¼ cup of 10% cream
  • 1 teaspoon of vanilla extract
  • icing sugar for dusting


  1. Preheat oven to 350°F. Butter a 9-inch ovenproof circular baking dish and set aside.
  2. Cut plums in half. Remove and discard the stones before slicing them. Place plums into a medium-sized bowl and toss with orange zest, coriander and vanilla sugar. Set aside.
  3. Add all of the ingredients for the filling into a large measuring cup and blend using a hand mixer on low setting until smooth.
  4. Place ovenproof dish onto a baking sheet. Pour in a small amount of the filling, about ¼-inch up. Transfer to oven and bake for 10 minutes or until a thin film forms on the bottom of the dish. Remove from oven and use a small spoon to gently add the plum mixture into the dish, arranging the plums attractively in a single layer. Gently pour in the remaining custard mixture. Return the clafoutis to the oven and bake for an additional 45 minutes, or until the centre is set and no longer jiggles.
  5. Cool clafoutis for about 15 minutes before dusting with icing sugar and serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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