Clafouti

  clafoutis-with-brandied-cherries

Day 10 of my Christmas baking challenge is an "oldie but goodie." Well, it's not actually all that old, as I started making this dessert about two years ago, but it became a quick favorite and I've made it so many times that it feels old. Also, this dessert is so light and eggy that it can be served with brunch.

Day 10: Clafouti

Difficulty: Piece of cake!

This dish is surprisingly simple. All you need is the right baking dish. A glass or ceramic pie dish would probably work fine.

While baking, the clafouti will rise from the dish, much like a mini souffle

clafoutis-slice

Clafouti
Author: Vallery
Ingredients
  • 1 cup granulated sugar + additional sugar for dusting baking dish
  • 5 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, sifted
  • 3/4 cup plus 2 tablespoons almond flour, almond meal, or freshly ground almonds
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup heavy cream
  • 12 ounces fruit (cherries, berries, or chopped pears)
  • Powdered sugar, for dusting
  • Sweetened whipped cream, for serving
Instructions
  1. Preheat the oven to 350°F. Butter a 10-inch round gratin dish and dust it with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared gratin dish and arrange the fruit on top.
  2. Bake for 35 to 40 minutes, until the clafouti is set and golden. While it's baking, the clafouti will start to rise, perhaps over the edge of the baking dish. Remove and place on a wire rack for cooling. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream while the clafouti is still slightly warm.
  3. This dish can be made ahead one day, stored in the refrigerator wrapped tightly in plastic. Serve slightly warm.
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