When I first started sorting through Mom’s quality recipes, I circled all 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, made my 1st clafoutis! How exciting.

In my own kitchen-clueless brain, Clafloutis sounded similar to some kind of tree fungus rather than a celebrated baked custard French dessert. Evidently, a normal clafoutis contains cherries arranged inside a buttered dish protected with a dense flan-like batter. The clafoutis is certainly after that dusted with powdered and offered lukewarm. I needed a ton of extra apples therefore i decided to use apples as my base fruit instead.

Once I viewed the ingredients, Mom’s clafoutis recipe seemed fairly easy. And because it was Julia Childs’ 100th birthday yesterday (who made hot cross buns was simply also know on her behalf celebrated Cherry Clafoutis) I figured I should supply the recipe a try.

You ought to have all of the ingredients for this dish inside your stocked pantry. The batter is simple to make. It also calls for some rum which I didn’t have readily available and opted out of hurrying towards the liquor store.

In hindsight, using apples as the primary fruit may have been a tad more difficult compared to the traditional cherries. I put to peel, primary, trim and bake the apples in a skillet with butter and sugars which seemed just a little time-consuming.

After the batter was poured in to the pie plate as well as the apples were layered at the top, I placed the clafoutis in the oven.

Baked apples in clafoutis batter

I should 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, soft custard-like center.

When baking was complete. I poured the extra butter/sugar combination and delved into my first piece!

In the event that you enjoy flans, bread puddings or custards, you’ll LOVE this dessert.

It is soft, creamy and very sweet; perfect frosty for breakfast or warmed for dessert.

Bottom line, it’s too easy to pass up.

Preheat oven to 350 levels.

Butter 9″ pie dish and then dust with a covering of sugar.

Whisk jointly eggs, glucose, flour, milk, butter and vanilla to form a pancake – like batter.

Peel, primary and lower apples into 1/2 ” slices.

In a large skillet, melt 1 tbsp butter over moderate heat and then 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 commence to soften.

Pour 2 cups of the batter into prepared pie skillet. Place the apple pieces within the pie skillet, reserving the liquid within the skillet to glaze the clafoutis when it’s carried out baking.

Pour the rest of the batter on the apple slices.

Bake in preheated range for 30-35 minutes, until it’s golden and the center is set.

Clafloutis is performed when golden brown and set in the center (will still be somewhat jiggly).

Pour reserved butter/glucose mixture from skillet over the top. Serve warm or great.

We love apple dessert but I’ve never made apple-clafoutis

I’d love to try.

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