Imagine a dessert so magical it transforms simple ingredients into a culinary masterpiece that will transport you straight to the charming countryside of France. The Neilson Steeped Apricot Clafoutis is not just a dessert; it's an experience that combines the tender sweetness of plump apricots with a cloud-like custard that melts in your mouth. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your dessert game and impress even the most discerning palates with its rustic elegance and irresistible flavor.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup dried apricots
- 1 cup milk
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your clafoutis bakes evenly and rises properly.
- Prepare a 9-inch round baking dish by greasing it generously with butter. This will prevent the clafoutis from sticking to the dish.
- In a medium bowl, combine the dried apricots with 1 cup of warm water. Allow them to steep for about 10-15 minutes until they become plump and soft. Drain and set aside.
- In a large mixing bowl, whisk together the 3 large eggs and 1/2 cup of sugar until the mixture is smooth and slightly frothy.
- Add 1 cup of milk and 1 teaspoon of vanilla extract to the egg mixture, whisking until well combined.
- In another bowl, sift together 1/2 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, whisking continuously to avoid lumps.
- Once the batter is smooth, gently fold in the steeped apricots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly. The apricots will float to the top as it bakes, creating a beautiful presentation.
- Bake in the preheated oven for 35-40 minutes, or until the clafoutis is puffed up and golden brown on top. A toothpick inserted into the center should come out clean.
- Once baked, remove the clafoutis from the oven and allow it to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
- For an extra touch, dust the top with powdered sugar before serving, and consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Use room temperature eggs for a smoother, more consistent batter that incorporates more easily.
- Don't overmix the batter - gentle folding prevents tough, dense results.
- Steeping the dried apricots is crucial - it ensures they're soft and plump, adding moisture and intense flavor.
- Check the clafoutis early - ovens can vary, so start checking around 30 minutes to prevent overcooking.
- For a professional touch, use a cast-iron skillet instead of a regular baking dish for more even heating and a beautiful presentation.
- Let the clafoutis rest for 10-15 minutes after baking to allow it to set properly and make slicing easier.
- Experiment with different dried fruits if apricots aren't your favorite - cherries and plums work wonderfully too!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 6g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 95mg
