Best 2 Clementine Clafoutis Recipes
Indulge in the realm of culinary artistry with this enticing collection of Clementine Clafoutis recipes. These exquisite French custard tarts, boasting a delightful fusion of flavors and textures, are a true testament to the magic of baking. Embark on a delectable journey as we unveil the secrets behind this classic dessert, guiding you through a symphony of taste experiences.
From the traditional Clementine Clafoutis, bursting with the vibrant zest of citrus, to the decadent Chocolate Clementine Clafoutis, offering a rich and indulgent twist, this repertoire of recipes caters to every palate. Discover the secrets of mastering the perfect custard filling, ensuring a creamy and velvety texture that melts in your mouth. Explore the art of creating a crisp and buttery crust, providing the perfect foundation for this delightful treat.
Whether you prefer a classic rendition or crave a unique variation, this article holds the key to unlocking the secrets of this timeless dessert. Prepare to tantalize your taste buds with every bite as you delve into the world of Clementine Clafoutis, a true masterpiece of French patisserie.
CLEMENTINE CLAFOUTI
I found this recipe in the Toronto Star and it just looked too good to lose. The recipe belongs to Mark Bittman. In the article, Mark Bittman states that you can use almost any size of baking dish. The dish should be filled with as many clementines as it takes.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
- Dust dish with flour, rotating pan so flour sticks to all the butter.
- Invert the dish to remove excess flour.
- Remove any thick white strands and the fine webbing that comes off easily from the clementines.
- In a large bowl, whisk eggs until frothy.
- Add granulated sugar and salt. Whisk until combined.
- Add cream and milk. Whisk until smooth.
- Add 1/2 cup flour and stir until just combined.
- Layer clementine sections in dish (they should come to almost the top of the dish).
- Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter).
- Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
- Sift some powdered sugar over dessert and serve warm or at room temperature.
- Note: Must be served within a couple of hours of making it.
- Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
- Makes at least 6 servings.
SAUTéED SHRIMP WITH CAPERS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 6
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
- Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Tips:
- To achieve the perfect texture for your clafoutis, it's crucial to use room temperature ingredients. This allows the eggs to emulsify properly with the sugar and milk, resulting in a smooth and creamy batter.
- For a richer flavor and a more tender crumb, use full-fat milk and butter in your clafoutis batter.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough clafoutis.
- To prevent the clafoutis from sticking to the pan, grease and flour the baking dish before pouring in the batter.
- Bake the clafoutis in a preheated oven. This ensures that the clafoutis cooks evenly throughout.
- To test if the clafoutis is done, insert a toothpick or skewer into the center. If it comes out clean, the clafoutis is ready.
- Let the clafoutis cool slightly before serving. This allows it to set and makes it easier to slice.
- Enjoy your clafoutis warm or at room temperature.
Conclusion:
With its light and airy texture, delicate flavor, and versatility, clafoutis is a delightful dessert that can be enjoyed for breakfast, brunch, or as a sweet treat. Whether you choose to make a classic clafoutis with fresh fruit or a more creative variation with nuts, chocolate, or spices, this French custard tart is sure to impress. So next time you're looking for a delicious and easy dessert, give clafoutis a try!
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