Whilst flicking through the latest edition of delicious magazine I came across a Quince clafoutis with prune and armagnac ice cream recipe by Andy Bunn. I’ve made clafoutis a number of times in the past and this recipe was quite different to the one I usually make (my tried and tested recipe comes from The Cooks Book of Everything by Lulu Grimes) so I wanted to give it a try.
Clafoutis (pronounced klah-foo-tee) is a traditional French dish coming from the Limousin region of France. Clafoutis comes from the “Clafir”, meaning to fill. The dish is traditionally made with cherries (which are usually unpitted) surrounded by a batter made of eggs, milk and sugar which can vary from a thick, almost cake like batter to a custard style.
As with any recipe I follow, I couldn’t just leave the recipe as is and had to add my own elements, so I opted to make the clafoutis with some beautiful cherries I had picked up at the Brisbane Markets earlier that morning and added the seeds of one vanilla bean to the batter.
Note, the recipe in the magazine states it serves 4, these are generous servings and could quite as easily serve 6.
2 eggs, plus 1 egg yolk
1/4 cup caster sugar
1/2 cup of plain flour
1 cup of milk
seeds of one vanilla bean
400g of cherries, pitted and cut in half
1. Preheat the oven to 200 degrees celsius and grease 4 shallow ramekins or baking dishes with butter or oil. Arrange the cherries in the base of the dishes.
2. Using an electric mixer, whisk eggs, egg yolk and sugar together until pale and thick.
3. Slowly add the flour, vanilla seeds and milk and whisk until well combined and no lumps remain.
4. Pour the batter over the cherries and bake in the oven for 20 minutes, or until the puddings are golden and puffed.
5. Serve with freshly whipped cream or ice cream.
Popular search terms:
- cherry clafoutis, cherry clafoutis nigella, french cherry clafoutis recipe, clafoutis nigella, clafoutis recipe nigella, french dessert recipes, the age clafoutis recipe, clafouti recipe the age, cherry clafouti, french claufutis
Quinoa with Zucchini and Onions and 10 Interesting Facts About Quinoa
Lettuce, Spring Onion & Cheese Tart
Mushroom Risoniotto
Orange Scented Olive Oil Cake
Blood Plum Cordial
{ 8 comments… read them below or add one }
That looks just the ticket for a weekend lunch (or dinner!). I think the addition of vanilla bean makes a lot of sense
My recent post A Food Tour of Wellington & Cuba Street, New Zealand
That looks fantastic. Clafoutis has been on my list of things to bake (a very long list) for ages now, but I've never gotten around to it. It looks like it would be a nice winter dessert though, so maybe I'll have to move it up the list and prioritise it. The weather is certainly getting cold enough to eat something straight out of the oven!
Thanks Jess
This one was more cakey than the one I usually make, but delicious nonetheless. It's a lovely winter dessert and perfect served hot from the oven with some ice cream or cream.
I think I can dive into the picture right away. Looks Delicious !
I need to stop reading any sweet post.
My recent post The Perfect Chocolate Chip Cookie
This clafoutis looks perfect – what a wonderful way to take advantage of summer's best offerings! I especially love sprinkling slivered almonds or chopped pistachios on my clafoutis just before popping it into the oven.
- Lisa, http://www.pocketfulofchocolate.com
My recent post Lazy Lamingtons
Not gonna lie… I want to make this just so I can say Clafoutis!!!
It's a funny word to say isn't it.
I still have not made this classic dish – the beauty of yours makes me want to change that pronto!