Clafoutis is a traditional French dessert spelled both clafoutis and clafouti, and pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, commonly made with pears or cherries. This version of the rhubarb clafoutis was made with the few strawberries, rhubarb, and cherries I had on hand and it was the key to making an easy dinner. I served roasted tomato soup that I warmed from the freezer, melon and prosciutto and this clafoutis for dessert. Adding a healthy dessert as a third course to your dinner menu can help you figure out what’s for dinner. The clafoutis can be baking while you prepare the rest of the meal and while you are eating the first courses. I hope this idea will help you create a delicious dessert for your family when you have small amounts of various fruits, and need something else for dinner.
About a pint of fruit, any combination you like. Apricots, cherries, strawberries, pears, and even grapes.
3/4 cup of heavy whipping cream
1/2 cup of milk
1/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon of homemade vanilla or good quality vanilla
Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water
2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator, place about a 1/2 teaspoon of butter in a wrapper, and rub it in the baking dish. Butter wrappers can be reused several times.
3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes.
4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until combined. Using this technique, the batter will be less likely to contain lumps.
5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined.
6. Cut the fruit if necessary, and arrange it in the buttered dish.
7. Pour the batter over the fruit. Push the fruit around to distribute it evenly.
8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake, or else the clafouti will be too dry.
Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.
Serve the clafoutis warm or cold.