Apricot Clafoutis
This classic French dessert—traditionally made with cherries is perfectly adapted with apricots—thanks to it’s surprisingly simple preparation that can be served at a dinner party or as a chilled summer breakfast.
Servings 6
Calories 141kcal
Ingredients
- 320 grams / 1 ¼ cups milk
- 100 grams / ½ cup superfine/caster sugar
- 165 grams / 3 large eggs room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 80 grams / ½ cup plain flour
- 335 grams / ¾ pound apricots (4 medium sized) pitted and sliced in 8ths
Instructions
- Preheat the oven to 180°C/350F.
- Place the milk, sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
- Pour into a pie dish that is 18 cm or 7 inches, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
- Remove from the oven and add the sliced appricots.
- Pour in the remaining custard mixture and return to the oven for approximately 1 hour or until golden on top.
- Remove and allow to cool completely.
- Serve either warm or cold, spooned into serving bowls.
- Enjoy!
Notes
- If you don't have a blender: An electric mixer or even a hand whisk would make this batter just as easily, however, you might need to whisk slightly longer to remove the lumps which the blender cuts through quickly.
- Other fruits: Traditional cherries work great here, though raspberries, blackberries or even strawberries could be subbed here. Peaches would also work well.
- Serve warm...or cold: Though it is recommended to serve this warm as is, making ahead and keep in the refrigerator as a chilled summer breakfast.
- Baking dish: The pie dish used here is 18 cm or 7 inches, a medium one. You could replace with any medium sized baking dish.
Nutrition
Calories: 141kcal