CLEMENTINE CLAFOUTIS
Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.
Provided by Mark Bittman
Categories cakes, dessert
Time 1h
Yield At least 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
- In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.
- Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 105 milligrams, Sugar 33 grams, TransFat 0 grams
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
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.
PEAR CLAFOUTI
Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
- Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears.
- Arrange the slices in a single layer, slightly fanned out, in the baking dish.
- Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
- Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
Nutrition Facts : Calories 284.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 157, Sodium 120.9, Carbohydrate 22.2, Fiber 1.5, Sugar 14.3, Protein 4.4
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