Clafoutis is a pudding sort of dessert which is said to originate in France. It starts with a layer of fruit (this one I used tinned apricots halved), over which you spread a thick batter. (the custard)
I changed the recipe a little to include powdered custard for that rich golden look, and wait for it…..evaporated milk, because I had run out of milk. No problem, still delicious!
Although I can definitely imagine the old French cooks rolling their eyes at my unconventional additions!
This is a lovely dessert whipped up in no time at all. Put a big dollop of vanilla ice-cream on top for something everyone at the table will be greedily guzzling down.
The last clafoutis I made was with fresh yellow fleshed plums straight from my sister-in-law’s tree. I had a pile of them, so the dish was chock-a-block.
It also goes extremely well with Morello cherries from the jar.
If you like custard, you’ll love this version.
![20220720_165118](https://athomewitheri.com/wp-content/uploads/2022/07/20220720_165118-585x585.jpg)
Ingredients
- 2 tins apricot halves in juice
- 1 tablespoon Gluten Free SR flour
- 1 tablespoon custard powder
- 3 medium eggs
- 1 cup evaporated milk or full cream milk
- 1/2 cup castor sugar
- 3 teaspoons butter
- Butter to grease dish
Instructions
Step 1
- Pre-heat Fan Forced oven to 180 degrees Celsius or 350 degrees Fahrenheit
- Grease a pie dish with extra butter
- Melt the 3 teaspoons of butter
- Whisk eggs with the milk and butter
- Add custard powder, castor sugar and flour, mix well.
Step 2
- Drain the apricots and arrange in the pie dish
- Pour over the batter.
- Cook in the oven for 35 minutes
- Serve immediately with vanilla ice-cream. (the longer it is left, the more like a firm custard it becomes)
Notes
If you haven't got any ice-cream, serve with milk like they used to in the olden days. Fresh milk is what I would have used instead of evaporated, but this recipe is just to show you that either is fine. The custard powder is optional to make it a little more custardy and golden which just looks awesome with the apricots. I use the gluten free flour when I want something less heavy than normal flour.