Clementine Clafouti Recipe Make Ahead

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CLEMENTINE CLAFOUTIS



Clementine Clafoutis image

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

Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
Powdered sugar

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



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

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.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)



Clafoutis aux Cerises (Classic Clafouti) image

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Provided by Narno

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 8

Number Of Ingredients 10

1 ½ cups milk
½ vanilla bean, split
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3 eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Steps:

  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g

CRANBERRY CLAFOUTI CUPS



Cranberry Clafouti Cups image

Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in honor of Thanksgiving, this version calls for cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

3 cups fresh cranberries
1 1/2 cups cranberry juice cocktail, or water
6 large eggs
1 cup granulated sugar, plus more for sprinkling
6 tablespoons all-purpose flour
1 cup milk
3/4 cup heavy cream
3/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
  • In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
  • Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
  • Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

CLEMENTINE CLAFOUTI



Clementine Clafouti image

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

butter, as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar (may use more if you prefer it sweeter)
1 pinch salt
3/4 cup heavy cream
3/4 cup milk
3 cups clementines, peeled and sectioned (5 to 15 clementines, depending on their size)

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.

CLASSIC CHERRY CLAFOUTIS RECIPE



Classic Cherry Clafoutis Recipe image

This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan.

Provided by Chef Billy Parisi

Categories     Dessert

Number Of Ingredients 10

3 cups pitted fresh dark cherries
1 cup + 3 tablespoons sugar
1 ¾ cup whole milk
¾ cup all-purpose flour
1 teaspoon sea salt
1 tablespoon vanilla extract
4 eggs
1 egg yolk
2 teaspoons unsalted butter
powdered sugar for garnish

Steps:

  • Preheat the oven to 375°.
  • Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
  • In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
  • Butter a 9"-10" glass tart dish.
  • Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
  • Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

Nutrition Facts : Calories 171 kcal, Carbohydrate 30 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 231 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

JULIA CHILD'S PEAR CLAFOUTIS (SO EASY!)



Julia Child's Pear Clafoutis (So Easy!) image

Pear Clafoutis may have a fancy schmancy name, but it's quite straightforward. It's a simple yet elegant dessert that's loaded with fresh fruit and bakes up with a delicious custard center and golden souffle top. Perfect for date night or sharing with friends. Just be sure to give the pears time to marinate.

Provided by Chew Out Loud

Categories     Dessert

Time 1h15m

Number Of Ingredients 13

1 TB salted butter (room temp)
3 cups cored/peeled/thinly sliced large ripe pears
1/4 cup sweet white wine (or kirsch or cognac)
1/3 cup granulated sugar
1 1/4 cups whole milk
2/3 cups granulated sugar (divided)
3 large eggs
1 TB pure vanilla extract
1/8 tsp table salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup all purpose flour (scooped and leveled for correct measuring)
1 TB fresh lemon zest (from 2 lemons)

Steps:

  • Preheat oven to 350F, with rack on lower middle position. Grease a ceramic tart pan or cast iron pan (needs to be stovetop-safe) with the butter. Set aside.
  • In a bowl, combine pears with sweet wine and 1/3 cup sugar. Let stand 1 hour. Drain and set aside.
  • Place ingredients for the Batter, using only 1/3 cup of sugar, in a blender in the order of ingredients listed. Cover and blend at top speed 1 min.
  • Pour 1/4 inch layer of the batter at bottom of prepared baking pan. Place over moderate heat on stovetop and heat just until a film of batter has visibly set on the bottom of the dish; this keeps fruit from sinking to the bottom. Remove from heat and pour in the remaining batter. Spread pears in a fan-like pattern or however you wish. Sprinkle on the remainin 1/3 cup sugar. Smooth surface with back of a spoon.
  • Bake 50-60 min. or until puffed up and golden brown; a knife inserted into center should come out clean. Let cool a bit. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.

PEAR CLAFOUTIS



Pear Clafoutis image

This French pear clafoutis combines tender, sweet pears with a custard-like base. It is so comforting and delicious. Perfect fall baking!

Provided by Caroline Williams

Categories     Dessert Recipes

Time 50m

Number Of Ingredients 9

2 eggs
3 Tbsp sugar
2/3 cup milk
1/3 cup all-purpose flour (45g)
1 tsp pure vanilla extract
1/2 tsp lemon zest
1 pinch salt
2 small-medium pears (Bartlett or D'Anjou), just ripe
1/2 Tbsp unsalted butter (to grease the skillet)

Steps:

  • Preheat oven to 375F. Lightly grease an 8 inch, cast iron skillet or similar sized baking dish with some butter.
  • Put the eggs and sugar in a bowl or mixer and whisk well until well broken up and combined. Add the milk, flour, vanilla, lemon zest and salt and mix/whisk until smooth.
  • Peel the pears, cut in half and remove the core. Cut into slices and arrange in the bottom of the skillet/baking dish - you can fan them out slightly as I did or arrange any other way you choose.
  • Carefully pour the batter into the skillet/baking dish over the pears.
  • Bake in the oven for roughly 35 minutes, until lightly browned around the edges and set.
  • Remove from the oven and allow to cool for a couple of minutes before serving. It will probably be puffed up when you take it out the oven and collapse slightly after a minute.
  • Sprinkle with a little confectioner's sugar to serve, if desired.

Nutrition Facts : Calories 252 calories, ServingSize 1/3 of recipe

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