Italian Clafouti
From midgelet 15 years agoIngredients
- 1 cup milk shopping list
- 1/3 cup whipping cream shopping list
- 3 eggs shopping list
- 2 tablespoons cognac or brandy (optional) shopping list
- 2 teaspoons vanilla shopping list
- 3/4 cup all-purpose flour shopping list
- 1/3 cup sugar shopping list
- 1 teaspoon grated lemon peel shopping list
- Dash salt shopping list
- 2-1/2 cups thinly sliced ripe Italian plums (or other plums) or ripe shopping list
- pears shopping list
- 1 teaspoon finely shredded lemon peel shopping list
- 2 tablespoons sugar shopping list
- whipped cream (optional) shopping list
How to make it
- Generously grease a 10- or 11x-1/2-inch deep quiche or flan pan
- (without removable bottom).
- Set aside.
- In a food processor bowl or a blender container, combine the milk,
- eggs, whipping cream, cognac or brandy, if you like, and vanilla.
- Cover and process or blend until combined.
- In a small bowl, stir together flour, the 1/3 cup sugar, the grated
- lemon peel, and the salt.
- Add to food processor bowl or blender container.
- Cover and process or blend until smooth.
- Pour about half of the flour mixture into prepared pan. Arrange plums or pears on top.
- Sprinkle with finely shredded lemon peel.
- Carefully pour remaining flour mixture over fruit.
- Sprinkle with the 2 tablespoons sugar.
- .
- Bake in a 375 degree F oven for 40 to 45 minutes or until golden
- brown and knife inserted off center comes out clean.
- Cool in pan on a wire rack for 5 to 10 minutes. (The clafouti will
- fall as it cools.)
- To serve, spoon the warm clafouti into dessert dishes
- and top with whipped cream, if you like.
People Who Like This Dish 3
- auntybea Vernon, Canada
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