Prune-Armagnac clafoutis

Prep Time 70 mins
Cook Time 25 mins
Total Time 1 hr 35 mins

Clafoutis - Southwest France style with prunes and Armagnac.

Yields 2


  • 75g pitted prunes (approx. 8 large)
  • 3 tablespoons Armagnac
  • 1 large egg
  • 120 mL (1/2 cup) milk
  • 1/2 teaspoon pure vanilla essence
  • 1 1/2 tablespoons all purpose flour
  • 1 1/2 tablespoons fine cornmeal
  • 2 tablespoons granulated sugar
  • icing sugar, for dusting


  1. Roughly chop the prunes and soak them in the Armagnac for approximately 1 hour.
  2. Preheat the oven to 375˚F. Place the ramekins on a baking tray lined with parchment paper.
  3. Whisk the egg, milk and vanilla together until combined.
  4. Add the flour, cornmeal and sugar and whisk until smooth.
  5. Strain the prunes and place them in the ramekins.
  6. Pour the custard over the prunes.
  7. Bake for 20-25 minutes or until the custard is puffed and just set on top.
  8. Remove from the oven and cool on a wire rack to room temperature.
  9. Sprinkle with a little icing sugar to serve.


Recipe Notes

I used ramekins that were 12cm in diameter x 3 cm high with a capacity of 160 mL (2/3 cup). For deeper ramekins you might need to adjust the baking time.
Note that the prep time includes soaking the prunes in Armagnac.
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