I have been wanting to make Clafoutis for ages. The classic french dessert made with fresh cherries.
Which is fine and dandy until you see the price of fresh cherries. Then you have to think of a plan B.
Thankfully the traders in the city have started to sell the season’s first apricots and when I saw the piles of apricots the other day, I knew I wanted to bake them in this sweet flan like batter and make an Apricot Clafoutis.
Then douse it with even more custard when serving and of course photograph it in all pudding porn glory!
But from what I have read it is only called Clafoutis if made with cherries. If made with other fruit it is called a flaugnarde. Which does not sound nearly as good Clafoutis, so I have decided to keep the name of the recipe as Apricot Clafoutis
I looked at various recipes from Julia Child, Nigel Slater and Bill Granger but decided on a recipe from Trish Deseine. The only added ingredient was a good pinch of salt and I replaced half the milk with pouring cream.
Bake the pudding in a shallow dish so that you get a fair amount of fruit peaking through the batter. Serving it with cold custard is most probably not the traditional way of having this dessert but I loved the contrast between the warm baked custard like pudding and the cold custard. Make your own but store bought custard is just as good. The tartness of the apricots providing a good contrast to the sweetness of the dish
If you do not want to use apricots, you can use pears, other stone fruit like peaches or plums and fresh berries will be quite divine .
The sprinkle of icing sugar is completely optional but makes the dish just that more festive.
Apricot Clafoutis
Ingredients
- 25 g butter
- 5 eggs
- 140 g caster sugar
- 80 g plain flour
- 250 ml full-fat milk
- 250 ml pouring cream
- 1/2 tsp vanilla extract
- good pinch of salt
- 500 g fresh apricots halved and pitted
Instructions
- Preheat the oven to 190 degrees C.
- Use the butter to grease a medium-sized and shallow oven-proof dish.
- Beat the eggs with the sugar. Add the flour and then the milk & cream and the vanilla extract and salt, mixing well to get rid of any lumps.
- Put the apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter.
- Bake the clafoutis for about 45 minutes until it is golden.
- Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard on the side.
- Adapted from Trish Deseine
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Selma | Selma's Table
Nov 18, 2014
This looks gorgeous, Hein! I love that you have used apricots and making sure that some are caramelised by the heat of the oven is a great idea. I’ve also seen clafoutis made with grapes. Fabulous photos as always!
hein
Nov 18, 2014
Thank you so much Selma. Really happy with this recipe so will definitely make it again with some other summer fruit.
The Blonde Chef
Nov 18, 2014
This looks positively decadent! Love that shot of the rich cream being poured over the apricots! Gorgeous!
hein
Nov 18, 2014
Thank you so much Aubrie. Had a look at your blog – love your photography!
elizabeth @LocalSavour
Nov 20, 2014
Looks amazing!
hein
Nov 20, 2014
Thank you so much Elizabeth!
kathy patalsky
Nov 21, 2014
love this!!! thank you for submitting it to finding vegan. sadly, we only except vegan recipes, meaning no dairy or eggs, however if you have any vegan recipes please submit! I would love to promote your site 🙂
hein
Nov 21, 2014
Thanks Kathy – I was not sure so thought I would submit in any case. Will send some recipes through soon!
Mirta
Dec 4, 2014
It looks delicious and tempting ‘ll try to cook the weekend
hein
Dec 4, 2014
I’m sure you will love it Mirta!
The Clafoutis: A Perfect Apricot Dessert
Feb 5, 2015
[…] tooth but want to take it easy on the overly rich flavors, try whipping up this light and luxurious Apricot Clafoutis from […]
Amanda
Jun 20, 2015
This looks so amazing! I love this blog! I will be adding this to my list!
xoxo,
Amanda
hein
Jun 20, 2015
So happy you love it Amanda! Thank you