MISSION FIG 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. Figs, cherries and other stone fruits work well, and I've also made savory clafoutis with fresh corn and mushrooms. I think it's charming to cook and serve this from a cast-iron pan - especially mini pans that make individual servings - but you can use decorative porcelain pie pans, individual gratin dishes or any skillet providing it is not nonstick. Clafouti tastes and looks best served directly from the oven, while it's puffy and light. It can also be served at room temperature, but it will settle in the pan as it cools. Michael's notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about five minutes, then divide the cooked fruit among the pans, top with the batter and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
- Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
- Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
PUMPKIN CLAFOUTI
Provided by Claudia Fleming
Categories Food Processor Egg Nut Vegetable Dessert Bake Thanksgiving Pumpkin Fall Hazelnut Pastry Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Cut the pumpkin or squash in half and scrape out the seeds. Place the halves, cut side up, on a baking sheet, and bake for 1 1/2 hours.
- 2. When cool enough to handle, scrape the flesh into a food processor and blend to a smooth purée. Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl. Spoon the purée into the lined sieve and let it drain in the refrigerator overnight. The next day, pass the drained purée through a fine sieve to yield 2/3 cup (use any remaining purée for another purpose).
- 3. Place the eggs, 3/4 cup of the sugar, the milk, cream, vanilla extract, vanilla pulp, and salt in a blender or food processor. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.
- 4. Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes.
- 5. Preheat oven to 425°F. Brush a 9-inch quiche or pie plate with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Sprinkle the hazelnuts in the pan. Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.
APRICOT CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
- Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream 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.
- Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
- Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
- Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)
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
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
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
CHEF JOHN'S BLUEBERRY CLAFOUTIS
This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
- Pour blueberries into prepared baking dish.
- Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
- Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g
PEACH AND RASPBERRY CLAFOUTI
Clafouti is a custard-like dessert made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.-Anne Castle Ellen Grinsfelder, Logan, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.
Nutrition Facts :
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