Clafoutis a Provencal Dessert Recipe for Apricot Season
Dessert · Flans, Puddings · Provencal Recipes · Stephanie Villegas · TasteClafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, it is not quite flan or cake, but it is delicious when apricots are in season. I often create the recipe (below) for Stone Fruit Clafoutis with students in my cooking school kitchen, Atelier Laurel, in Fontvieille in the Alpilles.
Stone Fruit and Rosemary Clafoutis
This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.
Equipment
- baking dish, ceramic (9x11-inch oval) or 9x9 inch square dish
Ingredients
- 14 oz apricots cut in half, stones removed
- 1 cup milk 2% or whole
- 2-3 sprigs fresh rosemary or 8 basil leaves
- 1 cup heavy cream (35%)
- 2 eggs whisked together with egg yolks
- 2 egg yolks whisked together with eggs
- 3 oz almond flour powdered almonds
- 3 1/2 oz granulated sugar
- 1 1/2 packets vanilla sugar roughly (~12g) see note *
- 2 oz cornstarch
Instructions
- Preheat oven to 190°C (375°F).
- Butter a medium baking dish (9x9 inch square dish or 12-inch oval work well).
- Heat the milk and rosemary sprigs in a small saucepan until boiling. Once boiling, remove from heat and allow to cool on the side while you prepare the batter.
- Cut apricots in half, removing stones and lay cut-side down into a buttered baking dish.
- In a bowl, combine sugar, vanilla sugar (or demerara sugar), cornstarch and whisk to combine.
- Add eggs and whisk to combine.
- Add heavy cream and almond flour, stirring to combine as added.
- Once the rosemary-infused milk has cooled to room temperature (placing it in the fridge for a few minutes can help speed up the process), remove the rosemary and slowly add the infused milk to the bowl of ingredients. Note: It is important to do this slowly, especially if the milk is still warm; whisk as you pour to avoid cooking the eggs.
- Pour batter over the top of the fruit and bake for 35-45 minutes. You want the dish to wiggle a bit, but it will set when you remove it from the oven. Note: it should become a dark golden brown as it bakes, don’t worry!
- Allow the clafoutis to cool for a few minutes before serving.
- Enjoy while warm or as a cold leftover. Both ways are equally delicious.
Notes
500g of strawberries or raspberries are also lovely instead of apricots.
* If vanilla sugar is not available, use raw / demerara sugar.
* If vanilla sugar is not available, use raw / demerara sugar.
Tried this recipe?Let us know how it was!
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