ripresa (ripresa) wrote,
ripresa
ripresa

clafoutis/flognarde

I've been following the NYT's chef Mark Bitman recipes with interest because its central theme is Minimalism.
Cooking great food, with minimal amount of ingredients or work.

I tried his brussel's sprouts recipe but wasn't impressed with it.
His baked egg recipe.. it was alright.
But his clafoutis, which is a French fruit custard thing.. is delicious! It's made with heavy cream, milk, sugar, flour and fruit.

I've made it with tangelos at a potluck and today I made it with a papaya for Igor's brunch.
It was good! Very simple to make. I think I want to try blueberries. Here is his clementine recipe for prosterity sake (though the second time i tried it, it was better with 1 cup heavy cream and half cup milk):

1/2 cup flour, more for dusting pan

3 eggs

1/2 cup granulated sugar

Pinch salt

3/4 cup heavy cream

3/4 cup milk

5 to 15 clementines, peeled and sectioned, about 3 cups

Powdered sugar.

1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

Tags: cooking, recipe
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