What matters
Deep ceramic dishes delay setting; a shallow dish is part of the timing.
Everyday cooking Recipe
Air fryer plum clafoutis
Air fryer plum clafoutis with a thin egg and milk batter. Weigh the fruit after removing stones and bake in a shallow buttered dish until set.
Total time
48 min
Calories
220 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A soft baked egg batter with stoned plums
Classic clafoutis usually uses cherries; this is a plum variation. Three small dessert servings fit a dish about 18 × 14 cm, filled no deeper than 3 cm.
Autumn Recipes
Air Fryer Recipes
Fruit
Recipe
Air fryer plum clafoutis
Air fryer plum clafoutis with a thin egg and milk batter. Weigh the fruit after removing stones and bake in a shallow buttered dish until set.
Ingredients
3 servings
Method
-
1
Prepare
Butter dish. Stone plums before weighing, then cut into wedges. Spread across the base. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
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2
Mix and season
Mix eggs and sugar, work in flour and gradually add milk. Pour smooth thin batter over fruit without exceeding the planned depth.
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3
Cook
If required by the manufacturer, preheat for 3 minutes at 160 °C. Bake about 25 minutes at 160 °C. Centre must be set and must not slosh like liquid when moved. Extend at the same temperature if needed. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
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4
Check and serve
Cool about 10 minutes. The bake settles slightly, which is normal. Divide into three small portions; calculated without icing sugar or cream.
Kitchen know-how
Tips for Air fryer plum clafoutis
Serving guidance
The serving is a small dessert, not a slice of fluffy sponge cake.
Variations
How to adapt this recipe
Use stoned cherries instead of plums and watch their released juices.
Stir a little vanilla into the egg and milk batter.
Nutrition per serving
220kcal
31.8 gCarbohydrates
8.0 gProtein
6.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer plum clafoutis
Yes, soft and fully set is right, but liquid raw egg batter is not.
Hot egg batter puffs then settles as it cools; this does not itself mean failure.
No, washing and stoning is enough; skins add colour and hold wedges together.
Do not leave them unrefrigerated for long. Cool promptly, refrigerate covered and reheat thoroughly before eating.
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