By Cat, Oct 2007; updated July 2015 (Photo, right, from Wikimedia Commons)
- See also: 1. Puddings & Frozen Desserts Menu;
- Other sites: 1. French Food, about (2)
Clafoutis (a French word, pronounced “claw-foo-tee) is a simple, baked fruity custard pudding from France. There are two main ways of baking a clafoutis (the same list of ingredients can be used for either method):
The method used for the recipes on this page:
- Pour part of the batter into the pan and bake in hot oven just until it begins to set;
- Add the fruit and pour remaining batter over, then finish baking.
The other method, which I prefer:
- Arrange fruit in buttered pan;
- Pour all of the batter over the fruit and bake until done.
It is best served warm, with cold thick cream poured over.
This recipe is adapted from French Food, about (1). It is prepared the same as the Cherry Clafoutis, but includes some additional flavors: lemon or orange, cinnamon, nutmeg.
Serves 6 – 8. See also below for a blackberry & orange zest variation.
Ingredients & Equipment:
- 4 egg yolks (or 3 yolks and 1 whole egg), lightly beaten
- 1 cup unbleached white flour, OR 1 cup tapioca flour (see also onversions between Starches & Other Thickeners)
- 2 cups warm milk or milk/cream mixture (I use 1 cup of each)
- ¼ – ¾ cup Rapadura or white cane sugar (depending on desired sweetness) OR ⅛ – ¼ tsp stevia extract powder plus 1 – 2 Tbsp honey or sweet dairy whey
- 2 Tbsp butter, melted
- 2 Tbsp brandy, or 2 tsp real vanilla extract
- 1 tsp freshly grated lemon zest
- ½ tsp ground cinnamon
- pinch unrefined sea salt
- 1 – 2 Tbsp soft butter (to butter the pan)
- 4 cups sweet-tart apples, sliced
- small bowl
- 9” square baking dish or 9” round deep dish pie pan
- Prep: Wash and remove peel of apples (if desired); remove core, then slice. Place in bowl of cool lemon water so they won’t brown until ready to use them.
- Grate zest and set aside
- Custard: Beat eggs lightly in small bowl; gradually stir in the flour (or substitute). When smooth, beat in milk, sweetener, melted butter, brandy, zest and cinnamon, along with a tiny pinch of salt.
- Preheat oven to 350°F. Generously butter a large shallow baking dish and pour a very thin layer of the batter across the bottom of the pan.
- Place in hot oven for 2 – 3 minutes, just long enough for the batter to begin to set. Remove from oven and set on heatproof surface.
- Arrange apple slices over the batter in a fan pattern at center of pan, then pour remaining batter carefully over all.
- Return to oven and bake about 30 – 35 minutes; it should be golden brown and slightly puffed. Check a couple times while baking to see if it is starting to puff evenly in large bubbles. Pierce bubbles with skewer or fork.
- Serve warm, sprinkling to with sieved powdered sugar. Pour cold heavy cream over, or ladle whipped cream over when you serve.
Pear Clafoutis Variation
Prepare as above for Apple Clafoutis, except use 4 cups freshly sliced pears, and 1 tsp nutmeg; omit the lemon zest.
Blackberry Clafoutis Variation
Prepare as above for Apple Clafoutis, except use 4 cups freshly rinsed blackberries or marionberries, and use 1 Tbsp orange zest (instead of lemon zest) to the custard. Omit the cinnamon, but a pinch of ginger would be a nice addition.
- French Food, about, recipe: frenchfood.about.com/od/desserts/r/clafoutiapple.htm
- French Food, about, list of clafoutis recipes: frenchfood.about.com/od/toprecipes/tp/clafouti.htm
- Epicurious, Julia Child’s Clafoutis: epicurious.com/recipes/member/views/JULIA-CHILDS-CLAFOUTIS-1270672