If you haven't tried a French Clafoutis yet, you're in for a treat. Clafoutis is a common French dessert spelled both Clafoutis and Clafouti and pronounced Kla-FOO-tee in both spellings. The texture of a Clafoutis is a cake-like custard, and it is commonly made with pears or cherries. Here’s a simple recipe I learned in France. I make this Clafoutis with rhubarb, but you can use almost any fruit, such as blueberries or a mixture of fruits.
About 4 stalks of fresh rhubarb
3/4 cup of heavy whipping cream
1/2 cup milk
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon of homemade vanilla or good-quality vanilla
Optional - 2 tablespoons of confectioner sugar for dusting
1. Heat the oven to 375°F.
2. Butter a 9 to 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. Pour the batter into a 9-inch round baking dish.
7. Cut the rhubarb stalks into 2-inch slices and place them in the dish on top of the batter.
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 if you overbake it. It should be soft, creamy, and moist but firm like a custard.
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.
You can also make savory Clafoutis, which is the answer to your prayers for an easy dinner idea.
Ratatouille Clafoutis- use leftover ratatouille
Ham and Cheese Clafoutis- use ham and gruyère or swiss cheese.
Zucchini and Roquefortt Clafoutis
Other Fruit Clafoutis variations:
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