Go Back
Quince clafoutis

Quince Clafoutis

Easy and elegant.
Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Caribbean, French


  • 1 1/2 cup whole milk
  • 4 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted melted
  • 1/2 cup flour
  • 3 cups sliced poached quince cold, see note for details


  • Preheat oven to 350. Butter one 9 inch round pie or tart pan with tall sides.
  • Arrange the slices of quince on the bottom of the pan. In a medium bowl, beat together sugar and eggs until light and fluffy. Slowly add the flour and salt and mix thoroughly. Mix in the butter. Slowly beat in the milk and vanilla.
  • (If you worried there are any lumps, whisk through a sieve)
  • Pour the custard over the quince in the pie pan. Bake for 45 minutes or until puffy, browned and the center no longer jiggles to the touch.
  • Excellent warm or at room temperature. This is best the day it is made.


  • This is how I poached the quince, feel free to do it however you’d like.
  • The quince should be cold when you go to make the clafouti. I poached the quince and then made this several days apart but you could poach the quince and then refrigerate it for a couple hours first. 
  • I’ve heard of jarred quince in syrup, I see no reason why you couldn’t substitute that but I have not tried it
Keyword dessert