Why is my clafoutis rubbery?

If you’ve ever made the classic French baked custard dessert clafoutis only to end up with a rubbery texture, you’re not alone. While clafoutis is supposed to have a smooth, creamy and lightly set custard, sometimes it can turn out dense and rubbery instead. There are a few common reasons why clafoutis might turn out this way and some easy fixes to get that perfect texture.

Overmixing the batter

One of the most common culprits behind a rubbery clafoutis is overmixing the batter. Clafoutis batter is very simple, usually consisting of eggs, milk, flour, sugar and vanilla. The key is to mix it just enough to combine the ingredients, but not so much that you develop the gluten in the flour. Overmixing can make the batter tough and elastic, resulting in a rubbery texture once baked.

Make sure to mix the batter gently by hand with a whisk or spoon just until there are no lumps of flour left. Don’t beat it vigorously with an electric mixer which can quickly overdevelop the gluten. Also avoid mixing in the fruit until just before baking, since this also promotes gluten development.

Not baking at a high enough temperature

Clafoutis should be baked at a relatively high temperature, around 400°F, in order to properly set the custard before the eggs get overcooked. Baking at too low of a temperature causes the eggs to slowly get tough and rubbery instead of setting into a tender custard.

Always preheat your oven fully before baking the clafoutis. If you notice it browning too quickly on the top but still seems undercooked and wet inside, tent foil loosely over the top to prevent over-browning while it finishes baking through.

Using the wrong size pan

Using too large of a baking pan can also cause clafoutis to bake up rubbery. When baked in too large of a pan, the batter ends up too shallow and overcooks on the outside before the inside can fully set.

Choose a pan that is just large enough to hold the batter in a layer about 1-1 1/2 inches deep. This allows it to cook through evenly from the outside in before the custard has a chance to get rubbery. Standard pie plates or gratin dishes work well.

Not allowing it to rest before serving

Fresh out of the oven, clafoutis will be deliciously puffed and jiggly. But don’t be tempted to dive in immediately. Allowing it to cool and set for at least 15-30 minutes before slicing allows the custard to finish setting up. Cutting into it too soon causes the tender custard to leak out, leaving you with a deflated, rubbery texture.

Let the clafoutis rest on a wire rack as it cools so air can circulate underneath as well. This helps prevent soggy bottom texture.

Using the wrong type of fruit

The most common fruits used in clafoutis are cherry, plum or berries. Their juicy texture works well and helps keep the clafoutis moist. Drier fruits like apples and pears or starchy bananas are more likely to contribute to a rubbery texture.

Stick with classic cherry, berries or sliced plums and make sure the fruit is not overcooked or dried out. You want it to retain some texture and moisture. Toss the fruit in a bit of the flour from the batter before adding to help prevent sinking and excess liquid.

Not fully incorporating the flour

Since clafoutis batter contains only a small amount of flour relative to the liquid and eggs, it’s important that the flour gets fully incorporated so there are no clumps. Otherwise, you end up with patches of tough, rubbery flour speckled throughout the too-wet custard.

Make sure to sift the flour before mixing it into the batter to prevent clumping. Whisk vigorously at the end to make sure no flour pockets remain. Also make sure not to overfill the pan which can make it harder for the flour to incorporate evenly.

Using too much flour

On the flip side, using too much flour can also lead to rubbery clafoutis. Even if mixed in properly, excessive flour leads to a drier, denser texture. The balance of flour to eggs and dairy should be around 1/4 to 1/3 cup flour per 2-3 eggs and 2 cups dairy.

Use a scale for the most accurate flour measurement and resist going over more than a 1/4 cup per egg. Too much flour makes it set up more like a dense custard than a tender, creamy clafoutis.

Incorrect baking vessel

Clafoutis is traditionally baked in a shallow ceramic or glass flan dish or pie pan. Using a metal pan instead can contribute to overcooking and rubbery texture.

Metal pans conduct heat faster than ceramic or glass so the custard is prone to browning too quickly before fully setting. Nonstick metal has a lesser effect but still not as ideal as ceramic or glass which promote even gentle cooking.

Eggs over or under beaten

Beating the eggs properly before adding them to the batter is also key for tender clafoutis. Overbeating incorporates too much air which can leave holes or a spongy texture once baked. Underbeating can leave the eggs not fully incorporated, leading to patches of rubbery egg.

For the right smooth, silky texture, beat the eggs until just blended and uniform in color before mixing into the other ingredients.

Not adding vanilla or other flavoring

Vanilla is a must for flavor development in clafoutis. Pure vanilla extract adds aromatic flavor notes that balance and round out the egg and dairy flavors. Without it, texture and flavor will be one-dimensional.

Alcohol-based extracts like vanilla prevent gluten formation so they have a tenderizing effect too. For best results, don’t skip the vanilla!

Incorrect oven rack position

The position of the oven rack when baking clafoutis can impact texture too. If baked on a rack set too high up, clafoutis custard doesn’t have enough opportunity to gently cook through before the top browns. The result is rubbery interior and burned exterior.

For even heating, bake clafoutis in the center of the oven, setting racks just below or above center if baking multiple pans.

Using low quality eggs

Since eggs are one of the main ingredients in clafoutis, it’s important to use the best quality eggs for the creamiest texture. Older eggs or factory farm eggs with thin whites tend to make rubbery baked goods.

When possible, use thick, orange yolked eggs from pasture-raised hens. Their rich texture makes custards and clafoutis more luscious and creamy.

Not allowing ingredients to come to temperature

For clafoutis to set up properly, it’s important that ingredients like milk, eggs and butter are allowed come to room temperature before mixing and baking. Combining fridge cold ingredients can shock the proteins, resulting in a dense or rubbery texture.

Take ingredients like eggs and dairy out the fridge at least 30 minutes ahead to take the chill off before proceeding.

Using low fat or fat free dairy

Full fat dairy is key for rich, tender clafoutis. Using low fat or skim milk in place of whole milk can cause a rubbery texture. The same goes for low fat sour cream or cream cheese.

The fattenderizes the texture of baked goods as well as carries flavor. For a properly luscious custard, don’t skimp on the full fat dairy!


It can be tempting to leave clafoutis in the oven just a bit longer to try and get it extra puffed and browned. But overbaking is a surefire path to rubbery ruin!

Always err on the side of pulling it out when the center still jiggles slightly. It will continue to set after removal from the oven. Aim for the classic “tremblotant” or lightly wobbly texture for perfect clafoutis.

Incorrect baking dish material

Clafoutis is best baked in a ceramic or glass baking dish rather than metal. Metal pans tend to overcook the exterior before the interior sets, while ceramic and glass allow for gentle, even cooking throughout.

Choose a high quality, oven-safe ceramic or glass pie dish or rimmed baking dish to allow proper air circulation and prevent a rubbery clafoutis texture.

Not greasing the pan

Properly greasing the baking dish is an important and often overlooked step for clafoutis. Trying to bake the batter directly in an ungreased dish allows sticking and uneven cooking.

Lightly coat the dish in butter or nonstick cooking spray to promote even rising and prevent sticking that can cause rubbery patches.

Incorrect oven temperature

Clafoutis should bake at a relatively high oven temperature of around 400°F to set the custard properly before eggs get overcooked. Baking at too low of a temp causes eggs to get tough and rubbery instead of smoothing into tender custard.

Always preheat oven fully and use an oven thermometer to check accuracy. Adjust temperature as needed to achieve the lightly jiggly, custardy interior without toughness or rubbery texture.

Using wrong size fruit

The fruit pieces used in clafoutis can impact texture too. Large, whole fruits tend to exude excess liquid during baking which can make the custard soggy. Too small of pieces overcook and dry out, again interfering with the delicate custard texture.

Aim for evenly sized fruit pieces – for cherries, halve or quarter them. For berries, slice larger types like strawberries. Consistent sizing ensures even cooking.

Incorrect ratios of ingredients

Getting the ratio of flour, eggs and dairy right is essential for clafoutis. Too many eggs or not enough flour causes excess liquid that prevents it from setting. Too much flour or not enough eggs makes it dry and rubbery.

Use approximately 1/4 cup flour, 1/3 cup sugar, 2 cups dairy and 2-3 eggs as a starting point. Adjust to your liking but keep the general proportions the same.


Great clafoutis relies on the balance of ingredients, gentle mixing, and proper baking technique. With a careful eye on the ingredients and process, you can transform a classic clafoutis batter into a beautiful masterpiece of creamy, tender custard. Avoid overbeating, underbaking, and improper ingredient ratios. Focus on quality eggs, dairy and fruit for delicious texture and flavor. With a few simple tweaks and care, you can serve up clafoutis with the perfect smooth and silky bite every time.

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