Apple Clafoutis

apple clafloutis

When I first started cooking for this blog over four years ago, I would get in the habit of circling all of the words in the recipes that were completely meaningless to me.  Among them: parboiled, pin prick, blanched and CLAFOUTIS.

Four years later, I’ve since parboiled, pin pricked, blanched and made Clafoutis!

At the time, 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’ve had a ton of extra apples laying around so I decided to use apples as my base fruit instead.

Mom’s Clafoutis recipe is fairly simple and like most of the recipes on this site, you should have all the ingredients in your stocked pantry.

The batter is simple to make. It also calls for some rum which I didn’t have on hand and I 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.

Apple ClafloutisBaked apples in clafoutis batter

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, don’t pass this up and don’t hesitate to serve it with a heaping scoopful of vanilla bean ice cream!


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