Clafoutis with Muscat Grapes
Dessert · Flans, Puddings · Paula Kane · Provencal Recipes · TasteClafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season. However, berries (such as strawberries) are not a terrific choice because the juices run. Try melon, grapes, peaches, pears or a combination of your favourites. In this version of clafoutis, Paula uses Muscat grapes.
Clafoutis with Muscat Grapes
When I am in Provence I am always asked to bring a dessert when going to a dinner party. I have a minimalist kitchen so I have to come up with a dessert such as clafoutis that is simple.
Ingredients
- 1 1/4 cups (300 ml) milk
- 2/3 cup (130g) Sugar divided
- 3 eggs
- 1 tablespoon vanilla
- 1/8 teaspoon Salt
- 1/2 cup (50 g) flour
- 2 cups Muscat Grapes seeded cut in half
- powdered sugar for garnish
Instructions
- Preheat oven to 350 degrees F (175C).
- Using a blender, combine the milk, 1/3 cup sugar (65g), eggs, vanilla, salt and flour and blend.
- Lightly butter a large baking dish and pour a 1/4-inch layer of the blended mixture over the bottom.
- Set remaining batter aside.
- Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
- Remove from oven (but don’t turn the oven off yet).
- Distribute the grapes over the set batter in the pan.
- Pour the remaining batter over the grapes then sprinkle with the remaining sugar.
- Bake in the preheated oven for 45 to 60 minutes, until the clafoutis is puffed and brown and a knife inserted into the center comes out clean.
- Sprinkle with powdered sugar and serve warm.
Notes
Try serving this dessert with a bit of ice cream. If you can get your hands on lavender ice cream, even better!
Tried this recipe?Let us know how it was!
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