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The French Custard that Will Blow Your Mind

  • The new dessert favorite! Clafoutis takes your favorite fruit cobblers and custards, mixes them together, and turns them into an unforgettable dessert that will leave you wondering why you ever bothered with any other dessert before.
  •  Easier than pie! Seriously. No need to deal with a finicky pie crust. Just make the filling, pour it into a pan, and bake it in the oven. It’s so easy! You’ll have a delicious clafoutis in no time.
  • An Impressive way to showcase fresh fruit! It’s okay to be proud of your favorite fruits. Use the clafoutis to show them off while still have a delicious treat.

What is Clafoutis

Clafoutis (Klah-foo-TEE) is a French dessert in which a custard nestles the fresh fruit of the season. The most classic clafoutis is cherry, but we’ve tried blueberry and peach berry clafoutis as well that turned out just scrumptious.

The Clafoutis Project

We started this project by gathering clafoutis recipes from various sources. We found three faults:
  • The recipes that we tried were not sweet enough. We remedied that with more sugar.
  • Most of the recipes had too much flour leaving a pasty, unappealing mouth feel to the custard. Many had an inappropriate ratio of eggs to dairy. We reduced the flour and balanced the eggs to dairy.
  • Most did not fill our pans properly. We used 9-inch deep-dish pie pans and porcelain quiche and tart pans of like capacity (about 4 cups). We increased the size of the recipes.
With these changes, we made clafoutis that were just right—beautiful, fun to serve, and delicious. And they are easy. Got more summer fruits you want to show off and use up in fabulous desserts? The summertime fun doesn’t have to end here. Get more ways to use your summer fruits and a free skillet cobbler mix to keep the fun going. Just tell us where to send it. Keep reading below for more details on how to make clafoutis.

How to Make Clafoutis

  1. Whisk together the eggs and sugar until frothy. Add any extracts, flour, and salt. Fold in the cream. Some recipes call for sour cream. Add that here.
  2. Spray your baking pan with oil. Usually a tart or quiche pan is used but other pans can be substituted. Pour 1/3 of the batter in the pan. Bake in a preheated oven at 350 degrees for four or five minutes or just until the batter is set.
  3. Remove the pan from oven and spread the berries or cherries evenly over the bottom. Pour the remaining batter over the fruit. Return the pan to the oven and continue baking for 20 to 30 minutes depending on the recipe and the pan or until the clafoutis is baked. The surest way to tell if your dessert is done is to use a kitchen thermometer—the internal temperature should reach 160 degrees. The tip of a knife inserted in the custard will come out clean when it’s done.
  4. Remove the pan from the oven and cool on a wire rack. Cool completely in the refrigerator. Before serving, dust with powdered sugar. Serve slices with whipped cream if desired.

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