Simple Baked Plum Custard {aka Plum Clafoutis}

Baked Plum Custard, a dessert that can be elegant or rustic, depending on how it is baked.  I decided to go the rustic route and bake mine in a cast iron skillet.  The recipe is easy---really showcasing the plums in taste and beauty. Simple can be gorgeous!

Arranging the plums on top of the custard is elegant perfection in itself, but mine seems to move when I poured the custard over them. 

Oh well, I did say I went the rustic route, didn't I?

Jim, my husband, is such fan of plums, and the ones we bought at Sam's this last week were extra sweet.  

He is also a big fan of custard pie.

I thought why not put them together, and when I saw how many ways you can bake plums in a custard, it wasn't hard to come up with a recipe.

Plums and custard baked together are a perfect balance of sweet and tart combination that I like so much. 

Keeping it simple!

As I have said before, I want the fruit to speak for themselves and not be overpowered with a lot of ingredients.

To make this, you could easily use other stone fruits, such as cherries, nectarines, or peaches.

I hope you get to make this Plum Custard soon and remember to keep it simple.  Enjoy!

Simple Baked Plum Custard
Printable Recipe

• 3 large eggs, slightly beaten
• 3/4 cup sugar
• 1/3 cup flour
• 1 teaspoon almond extract
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup butter
• 1/3 cup sugar
• 2-3 large plum, sliced
• 1/2 cup powdered sugar for dusting

Preheat oven 350 degrees F.  In a medium iron skillet (8-in), melt butter; add sugar and plums.  Cook until the plums have released their juices and are soft.  Arrange sliced plum in the skillet to bake; set aside to cool slightly. 

While plums are cooling, in a medium bowl, mix sugar and flour.  Combine eggs and milk, cream, and almond extract; add to the flour mixture and mix well.

Strain creamy mixture in a sieve and pour over arranged plums.

Bake in the oven for 35-40 minutes or until custard is set.  Remove from oven and let cool slightly before serving.  Dust with powdered sugar.

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This recipe first published October 2011.  Updated September 2016