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Author Notes: Fresh cherries are so expensive but 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. 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.
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 .
Adapted from Trish Deseine —heinstirred
grams caster sugar
milliliters full fat milk
milliliters pouring cream
teaspoons vanilla extract
good pinch of salt
grams fresh apricots, halved and pitted
- 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.