When I first started sorting through Mom’s recipes, I circled all of the words that (at the time) were completely meaningless to me. Among them: parboiled, pin prick, blanched and CLAFOUTIS.
A year later, I’ve since parboiled, pin pricked, blanched and just yesterday, made my first clafoutis! How exciting.
In my kitchen-clueless mind, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert. Apparently, a traditional clafoutis contains cherries arranged in a buttered dish covered with a thick flan-like batter. The clafoutis is then dusted with powdered and served lukewarm. I had a ton of extra apples so I decided to use apples as my base fruit instead.
Once I looked at the ingredients, Mom’s clafoutis recipe seemed fairly simple. And because it was Julia Childs’ 100th birthday yesterday (who was also know for her celebrated Cherry Clafoutis) I figured I should give the recipe a try.
You should have all the ingredients for this dish in your stocked pantry. The batter is simple to make. It also calls for some rum which I didn’t have on hand and opted out of rushing to the liquor store.
In hindsight, using apples as the main fruit might have been a tad more difficult than the traditional cherries. I had to peel, core, cut and bake the apples in a skillet with butter and sugar which seemed a little time-consuming.
Once the batter was poured into the pie plate and the apples were layered on top, I placed the clafoutis in the oven.
I should reiterate: this recipe creates a custard-like textured dessert, not cake-like! I almost over-baked the dish as I was expecting a cake consistency versus the warm, soft custard-like center.
When baking was complete. I poured the extra butter/sugar mixture and delved into my first piece!
If you enjoy flans, bread puddings or custards, you’ll LOVE this dessert.
It is soft, creamy and very sweet; perfect cold for breakfast or warmed for dessert.
Bottom line, it’s too easy to pass up.
- 3 eggs
- 2/3 cup sugar
- 2/3 cup flour
- 1 cup milk
- 4 tbsp butter, melted
- 1 tsp vanilla extract
For the apples:
- 1 tbsp butter
- 4 apples
- 1/2 cup sugar
- 3 tbsp rum (I omitted)
- Preheat oven to 350 degrees.
- Butter 9″ pie plate and then dust with a coating of sugar.
- Whisk together eggs, sugar, flour, milk, butter and vanilla to form a pancake – like batter.
- Peel, core and cut apples into 1/2 ” slices.
- In a large skillet, melt 1 tbsp butter over medium heat and then stir in the sugar and rum.
- Add the apples stirring to coat with the sugar mixture.
- Cook for about 10 minutes, stirring occasionally, until the apples begin to soften.
- Pour 2 cups of the batter into prepared pie pan. Place the apple slices in the pie pan, reserving the liquid in the skillet to glaze the clafoutis when it’s done baking.
- Pour the rest of the batter over the apple slices.
- Bake in preheated oven for 30-35 minutes, until it’s golden and the center is set.
- Clafloutis is done when golden brown and set in the center (will still be somewhat jiggly).
- Pour reserved butter/sugar mixture from skillet over the top. Serve warm or cool.