When I first started sorting through Mom’s quality recipes, I circled every one of the words that (at the time) were completely meaningless to me. Included in this: parboiled, pin prick, blanched and CLAFOUTIS.
A year afterwards, I’ve since parboiled, pin pricked, blanched and yesterday, made my 1st clafoutis! How interesting.
In my own kitchen-clueless brain, Clafloutis sounded more like some sort of tree fungus rather than celebrated baked custard French dessert. Apparently, a traditional clafoutis includes cherries arranged within a buttered dish protected with a solid flan-like batter. The clafoutis can be after that dusted with powdered and offered lukewarm. I needed a huge amount of extra apples therefore i decided to use apples as my foundation fruit instead.
Once I viewed the substances, Mom’s clafoutis formula seemed fairly easy. And because it was Julia Childs’ 100th birthday last night (who was simply also know for her celebrated Cherry Clafoutis) I thought I should supply the recipe a go.
You should have all the ingredients for this dish in your stocked pantry. The batter is simple to make. In addition, it calls for some rum which I didn’t have readily available and opted out of rushing to the liquor store.
In hindsight, using apples as the main fruit might have been a tad more challenging compared to the traditional cherries. I put to peel, cauliflower risotto green giant core, lower and bake the apples inside a skillet with butter and sugars which seemed a little time-consuming.
Once the batter was poured into the pie plate as well as the apples were layered on top, I placed the clafoutis within the oven.
Cooked apples in clafoutis batter
I should reiterate: this formula creates a custard-like textured dessert, not cake-like! I almost over-baked the dish when i was planning on a cake regularity versus the warm, gentle custard-like center.
When cooking was complete. I poured the extra butter/sugar mixture and delved into my first piece!
In the event that you enjoy flans, breads puddings or custards, you’ll LOVE this dessert.
It really is soft, creamy and incredibly sweet; perfect cold for breakfast time or warmed for dessert.
Bottom line, it’s too easy to pass up.
Preheat oven to 350 degrees.
Butter 9″ pie dish and then dust with a finish of sugar.
Whisk together eggs, glucose, flour, milk, butter and vanilla to form a pancake – like batter.
Peel, primary and cut apples into 1/2 ” slices.
In a large skillet, melt 1 tbsp butter over moderate heat and stir within the sugar and rum.
Add the apples stirring to coating with the sugars mixture.
Cook for approximately ten minutes, stirring occasionally, before apples begin to soften.
Pour 2 cups of the batter into prepared pie pan. Place the apple slices within the pie pan, reserving the liquid within the skillet to glaze the clafoutis when it’s completed baking.
Pour all of those other batter on the apple slices.
Bake in preheated range for 30-35 mins, until it’s golden and the guts is set.
Clafloutis is done when golden dark brown and occur the center (it’s still somewhat jiggly).
Pour reserved butter/sugars mixture from skillet over the top. Serve warm or cool.
We love apple dessert but I’ve by no means made apple-clafoutis
I’d love to try.
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