Prune Clafoutis
The simple recipe for Prune Clafoutis
Course: Dessert, Teatime, Breakfast, Pastry, ClafoutisCuisine: FrenchDifficulty: Easy
Servings
8
servingsPrep Time
10
minutesCook Time
45
minutesOven Temperature
170
°CTotal Time
55
minutesInspired by the famous Breton far, this prune clafoutis is pure comfort food. Its simple preparation highlights the soft texture of the dried fruit for a rustic and delicious dessert that can be enjoyed both warm and cold.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
100 g Sugar
3 Eggs
100 g Flour
250 ml Whole milk
250 ml 30% heavy cream
1 Vanilla bean
250 g Prunes
Instructions
- In a large mixing bowl, crack the whole eggs, add the sugar, then whisk vigorously. The mixture should become light and frothy.
- Add the flour and whisk well until smooth, making sure there are no lumps.
- Gradually pour in the milk while whisking; the mixture will loosen and become more liquid. Stir in the cream, along with the seeds from the vanilla bean (you can substitute with one teaspoon of vanilla extract), and mix until combined.
- Pour your mixture into a greased ovenproof dish (so that the clafoutis does not stick to the dish), add your prunes (pitted preferably) on top.
- Cuire pendant 45min à 170°C.
Astuces
- To check if it’s cooked, touch the center to make sure it’s fully cooked (it shouldn’t be wobbly). Don’t over-whisk the eggs to prevent the egg whites from becoming stiff. To lighten the recipe, use semi-skimmed milk.
