Mirabelle Plum Purée Clafoutis
Use Purée Mirabelle Plum, Frozen, Boiron (1kg) to make this recipe. Mirabelle plum purée gives clafoutis flavour throughout the custard rather than only around pieces of fruit. Replace part of the milk with purée and add a little cornflour so the centre remains tender but sliceable.
At a glance
- Yield: 8
- Preparation: 15 minutes
- Cooking: 40 minutes
- Chilling or freezing: 30 minutes
Ingredients
- 250g Mirabelle plum purée, thawed
- 3 large eggs
- 90g caster sugar
- 80g plain flour
- 20g cornflour
- 250ml whole milk
- 100ml double cream
- 1 tsp vanilla extract
- 20g unsalted butter for the dish
- 1 pinch fine sea salt
Method
- Heat the oven to 180°C fan and butter a 24cm baking dish.
- Whisk eggs, sugar, vanilla and salt. Sift in flour and cornflour, then whisk smooth.
- Gradually whisk in the milk, cream and purée. Leave the batter to rest for ten minutes.
- Pour into the dish and bake for 35 to 40 minutes until puffed, golden and just set in the centre.
- Cool for 20 to 30 minutes before serving warm or at room temperature.
Why this recipe works
Purée replaces some milk rather than being added on top of the standard liquid quantity. Cornflour helps bind the extra fruit water and gives a clean custard slice.
Practical tips and variations
- Resting the batter hydrates the flour and reduces lumps.
- A slight wobble in the centre is correct; it firms as it cools.
- Dust with icing sugar only at serving time.
Serving and storage
Refrigerate covered for up to two days. Serve cold or let it return to room temperature; do not repeatedly reheat.
Frequently asked questions
What is Mirabelle plum?
It is a small golden plum known for a sweet, aromatic flavour.
Why did my clafoutis turn rubbery?
It was probably overbaked. Remove it when the centre still has a slight wobble.
Can I bake individual clafoutis?
Yes. Use buttered ramekins and begin checking after about 20 minutes.
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