California Prune Clafoutis

A clafoutis is a French dessert that is part flan, part Dutch baby and delicious when studded with tender, sweet prunes.

Servings: 6-8
Prep Time:
Cook Time:



  • 1 tbsp (15 mL) softened butter (approx.)
  • 1 tbsp plus 1/2 cup (140 mL) granulated sugar, divided
  • 1 1/2 cups (250 g) lightly packed, pitted California Prunes, divided
  • 1/2 vanilla bean
  • 3/4 cup (175 mL) 3.25% whole milk
  • 2/3 cup (150 mL) 35% whipping cream
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup (175 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • Icing sugar for dusting (optional)
  • Vanilla ice cream or prepared custard for serving (optional)


  1. Preheat oven to 350 °F (180 °C).
  2. Generously butter a 9-inch (23 cm) clafoutis dish or shallow pie plate. Sprinkle evenly with 1 tbsp (15 mL) granulated sugar, turning to coat the dish. Scatter all but a handful of the prunes evenly over the base of the dish.
  3. Split vanilla bean in half and scrape seeds with the back of a knife. Combine seeds and bean pod with milk and cream in a small saucepan. Set over medium-low heat and warm gently to infuse. (Do not boil.) Remove from heat; discard used bean pod.
  4. Whisk remaining sugar with eggs and egg yolk in a large bowl; whisk in flour and salt until well-combined. Gradually whisk in warm vanilla-infused milk mixture until smooth.
  5. Pour batter evenly over prunes. Scatter remaining prunes over top ensuring they are visible in the batter.
  6. Bake for 30 to 35 minutes or until a knife inserted into the centre comes out clean.
  7. Dust top with icing sugar and serve warm with ice cream or custard (if using).


  • Substitute 1 tsp (5 mL) vanilla bean paste or extract for the vanilla bean and simply add to the warmed milk and cream mixture.

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