CLEMENTINE CLAFOUTI
I found this recipe in the Toronto Star and it just looked too good to lose. The recipe belongs to Mark Bittman. In the article, Mark Bittman states that you can use almost any size of baking dish. The dish should be filled with as many clementines as it takes.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
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