Thursday, April 05, 2007

Mad about Cla-fou-tis

Clafoutis aux Abricots


I first saw it in a French bakery in centre ville in Toulouse where I was studying French. It was a baked custard covered with lots of dark red cherries with a shiny clear glaze in a pretty white porcelain ware. Looked like a tart without crust. No doubt my French was pretty poor back then, I was able to get the pronunciation right!


"Cla-foo-ti."


Such a beautiful name! I decided to research online for the recipes. That was the start of my unfounded love of Clafoutis.


Clafoutis is traditionally made with unpitted cherries. So if you happen to eat some Clafoutis Aux Cerises, keep that in mind!


Clafoutis aux Abricots

For 4-6 servings:
400 g of canned apricot halves
3 eggs
300ml of milk
3 round heap tbsp all-purpose flour
60g sugar
1 tbsp vanilla essence
2 tbsp rum



Preheat oven to 180 degree celsius. Grease a 10in x 8in cake pan.

Beat eggs with sugar until the mixture becomes creamy yellow. Add flour and continue mixing until the mixture is smooth. Add milk, vanilla essence and rum. Mix well.

Arrange the apricot halves on the greased pan, with the cut sides facing down. Pour the egg mixture over the apriocot halves and bake the Clafoutis in the oven for 30-40 mins until the top is golden brown.

Serve it hot or cold. If you have luxury of having some raspberry coulis in your fridge, you can drizzle some on the side of the Clafoutis when you serve it.

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