Ok, listen … if you want a delicious, creamy and easy dessert; Clafoutis got your back. You can make it as fancy as you want or keep it simple.
Clafoutis is originally from Limousin, France and became very popular in the XIX century. The texture is a mixture between a custard and a cake (but definitely leaned more on the custard side). This “egg batter” is combined traditionally with fresh black cherries, and of course you have the option to substitute the fruit with almost whatever you want, and it would be more proper to call this recipe a flaugnarde because it doesn’t have cherries; but to make it more accessible to people (because the name is more popular) we’ll stick with Clafoutis.
What about changing the fruit? Are there some rules?
Well, I wouldn’t call them rules (at the end of the day you can do whatever you want) but to get a perfect consistency and the right flavor in every bite, you have to choose:
- Fresh Fruits Always! If you use frozen ones your baking time will increase and for that reason the parts that the fruits couldn’t reach will have a drier texture and where the fruits are would end up super moist or even raw.
- Use Fruits That Would Hold their Shape. Cherries and figs have both a not so soft and no so hard pericarp, so when they are baked, they can hold their shape. Apples and blueberries can be another good examples. Try to avoid fruits that are very susceptible to osmosis like strawberries, raspberries, blackberries, etc. Otherwise your Clafoutis will end up smushed around the dessert and won’t have the desired texture.
Now that we have settle a bit of information, let’s get down to business…
The Recipe
This recipe fills up a 9” Round Ceramic Pie Dish.
Ingredients:
- 39 g Egg yolk (or 2 egg yolks from 2 large eggs)
- 148 g Whole Eggs (or 3 large eggs)
- 246 g Sugar
- 49 g All Purpose Flour
- 5 g Baking Powder
- 246 g Whole Milk
- 246 g Heavy Cream
- 5 ml Vanilla Extract (or 1/2 vanilla bean)
- 20 g Whiskey
- 450 g Fig
Instructions:
Mix together all the ingredients (except the fig) in a bowl till they are combined (no need to use a mixer, just a regular whisk. We don’t want to creat an emulsion, just to have everything well integrated).
Cut the figs in halfs and place them in either a ceramic pie dish or cake mould (you can save the prettier ones to put on top so they show better), make sure to lightly spread butter on it first and some flour so when you cut in it would be easier to take out.
Pour the egg and milk mixture over the fig (add the remaining fig halfs facing up to help with color balance) and bake at 160ºC or 350ºF for around 50 min. Let it cool completely and you can dust a little bit of icing sugar on top and whip some cream to garnish each slice.
As easy as that…
I like to cook mine a day before serving so it can rest and finish setting in the fridge overnight (it makes it easier to cut and serve).
If you happen to make this delicious recipe TAG ME! Instagram: @mrssublimebakes
This recipe was inspired by Dominique Ansel
@dominiqueansel
Mrs Sublime Bakes 