Praline Clafoutis
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This praline clafoutis is my go to dessert when I want something elegant but don't have all day in the kitchen. The whole thing comes together in under an hour, and honestly, most of that is just baking time. I love using plum puree because plums are packed with antioxidants and fiber, so there's a hint of nutrition hiding beneath all that delicious praline syrup. The beauty of this recipe is its simplicity, using basic pantry staples to create something that tastes like you spent way more effort than you actually did. Fresh plums add a lovely tartness that balances the sweet praline perfectly.
Ella x
Ingredients
- 200all-purpose flour
- 150granulated sugar
- 100 gunsalted butter
- 2large eggs
- 1 mlvanilla extract
- 150 mlplum puree
- 100 mlpraline syrup
- 4fresh plums
- 50 mlalmond milk
- 20 gconfectioner's sugar
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180 °C. Grease a 25cm x 15cm baking dish and set aside.
Tip: Use a non-stick baking dish for easy release.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Use a whisk to ensure the ingredients are well combined.
- 3
Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and almond milk.
Tip: Use a whisk to ensure the ingredients are well combined.
- 5
Add the plum puree, praline syrup, and confectioner's sugar to the egg mixture and whisk until smooth.
Tip: Adjust the sweetness to your taste.
- 6
Pour the wet ingredients into the dry ingredients and stir until just combined.
Tip: Avoid overmixing.
- 7
Gently fold in the fresh plums and praline syrup.
Tip: Be gentle to avoid crushing the fruit.
- 8
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use a spatula to ensure an even layer.
- 9
Bake for 35-40 minutes or until the clafoutis is golden brown and puffed.
Tip: A skewer inserted into the center should come out clean.
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