When I first started sorting through Mom’s meals, I circled all of the words that (at the time) were completely meaningless to me. Among them: parboiled, pin prick, blanched and CLAFOUTIS.
A year later on, I’ve since parboiled, pin pricked, blanched and yesterday, produced my first clafoutis! How thrilling.
In my kitchen-clueless mind, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert. Apparently, a traditional clafoutis contains cherries arranged in a buttered dish protected with a dense flan-like batter.
The clafoutis is usually then dusted with powdered and offered lukewarm. I had formed a huge amount of extra apples so I decided to make use of apples as my bottom fruit instead.
Once I viewed the elements, Mom’s clafoutis formula seemed fairly easy. And because it was Julia Childs’ 100th birthday yesterday (who was simply also know for her celebrated Cherry Clafoutis) I thought I should supply the keto strawberry shortcake recipe a go.
You should have all of the ingredients because of this dish inside your stocked pantry. The batter is easy to make. It also demands some rum that i didn’t have on hand and opted out of rushing towards the liquor store.
In hindsight, using apples because the primary fruit may have been a tad more challenging than the traditional cherries. I had developed to peel, core, trim and bake the apples in a skillet with butter and sugars which seemed a little time-consuming.
Once the batter was poured in to the pie plate and the apples were layered on top, I placed the clafoutis within the oven.
Cooked apples in clafoutis batter
I will reiterate: this formula creates a custard-like textured dessert, not cake-like! I nearly over-baked the dish when i was expecting a cake persistence versus the warm, gentle custard-like center.
When baking was complete. I poured the excess butter/sugar blend and delved into my first piece!
If you enjoy flans, loaf of bread puddings or custards, you’ll LOVE this dessert.
It is soft, creamy and incredibly sweet; perfect cool for breakfast time or warmed for dessert.
Bottom line, it’s too easy to pass up.
Preheat oven to 350 levels.
Butter 9″ pie plate and then dirt with a coating of sugar.
Whisk collectively eggs, sugars, flour, dairy, butter and vanilla to form a pancake – like batter.
Peel, primary and cut apples into 1/2 ” pieces.
In a big skillet, melt 1 tbsp butter over moderate heat and stir within the sugar and rum.
Add the apples stirring to cover with the sugar mixture.
Cook for approximately ten minutes, stirring occasionally, before apples commence to soften.
Pour 2 mugs of the batter into prepared pie skillet. Place the apple slices within the pie pan, reserving the liquid within the skillet to glaze the clafoutis if it is done baking.
Pour the rest of the batter on the apple slices.
Bake in preheated range for 30-35 moments, until it’s golden and the center is set.
Clafloutis is performed when golden dark brown and set in the center (it’s still somewhat jiggly).
Pour reserved butter/sugar combination from skillet over the top. Serve warm or awesome.
We love apple dessert but I’ve never made apple-clafoutis
I’d want to try.
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