Best Clementine Clafouti Recipes

CLEMENTINE CLAFOUTI

Steps:

• Preheat oven to 350°F.
• Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
• Dust dish with flour, rotating pan so flour sticks to all the butter.
• Invert the dish to remove excess flour.
• Remove any thick white strands and the fine webbing that comes off easily from the clementines.
• In a large bowl, whisk eggs until frothy.
• Add granulated sugar and salt. Whisk until combined.
• Add cream and milk. Whisk until smooth.
• Add 1/2 cup flour and stir until just combined.
• Layer clementine sections in dish (they should come to almost the top of the dish).
• Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter).
• Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
• Sift some powdered sugar over dessert and serve warm or at room temperature.
• Note: Must be served within a couple of hours of making it.
• Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
• Makes at least 6 servings.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
• Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
• Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

CLAFOUTIS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
• Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
• Cool 30 to 45 minutes before serving.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.