Verry Cherry Plum Clafoutis with Lime Cream



  • 2 Tbsp. unsalted butter
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp. finely grated lime zest
  • 1 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1/3 cup + 2 TB granulated sugar (separated)
  • ½ cup all-purpose flour
  • 2 cups Verry Cherry Plums, pitted and sliced in ½” thick slices


Lime Cream

  • ¾ cup heavy cream
  • 3 strips lime peel
  • 1 TB granulated sugar

Preheat oven to 350 degrees. 

Place butter in a medium skillet (8-10″ stainless steel, non-stick, or cast-iron pan would work), or shallow baking dish equivalent in size.  Transfer to pre-heated oven and heat about 4-6 minutes until butter is melted. 

Meanwhile combine eggs, milk, lime zest, salt, vanilla, and sugar in a blender (or you can whisk with hand beaters or a stand mixer), and blend on HIGH for 2 minutes until frothy.  Add in flour, and blend just to combine.  Pour batter into hot pan. Arrange sliced fruit on top. Sprinkle top with remaining 2 Tbsp. granulated sugar.  

Bake for 35-40 minutes, until puffed and lightly golden brown. Let cool to luke warm, dust with powdered sugar if desired, and serve with Lime Cream.


To make Lime Cream:

Peel 3 strips of lime zest with a vegetable peeler.  Place cold cream in bowl and add lime zest, twisting the lime zest strips to release their oils before dropping them in the bowl.  Let zest steep in cream for at least 1 hour. Remove the zest strips. Sprinkle in the sugar. Whisk with hand beaters until medium-stiff peaks form. 

Best when eaten same day, either warm or at room temperature. Great for breakfast or dessert!