APRICOT CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
- Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
- Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
- Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
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MIRO ZAIB
[email protected]Overall, I was disappointed with this recipe. I don't think I'll be making it again.
Haris Kampouris
[email protected]The clafouti was a bit dry. I think I should have added more milk to the batter.
goocoblack Playz
[email protected]This recipe was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Arslan Wazir
[email protected]I'm not sure what went wrong, but my clafouti didn't turn out as expected. It was still tasty, but it wasn't as light and fluffy as I had hoped.
Subhan 12 Subhan 12
[email protected]This is my go-to recipe for clafouti. It's always a hit with my family and friends.
Bjay Benjamin Nderitu Riitho
[email protected]I love this recipe! It's so easy to make and always turns out perfectly.
Joy Ahmed
[email protected]This was the first time I've ever made clafouti, and it turned out great! The recipe was easy to follow and the clafouti was delicious.
ozra haidari
[email protected]I'm not a big fan of clafoutis, but this recipe was a game-changer. The apricots and almonds added a great flavor and texture that I really enjoyed.
attanasar attanasar
[email protected]I made this clafouti for a potluck and it was a huge hit! Everyone raved about the flavor and texture.
Lexee LaForge
[email protected]This is the perfect summer dessert! It's light and refreshing, and the apricots add a delightful pop of flavor.
Agha qureshi
[email protected]I've never had clafouti before, but this recipe was a great introduction. It was easy to make and absolutely delicious.
scott hilton
[email protected]This was a great way to use up some of the fresh apricots from my tree. The clafouti was light and fluffy, and the apricots were perfectly sweet and tart.
imbored
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of apricots, but I'm so glad I did! The flavors and textures in this dish are amazing.
Shamim rana
[email protected]This recipe is a keeper! I've already made it twice, and it's always a crowd-pleaser.
Waed Alabdullah
[email protected]I made this for a brunch party and it was a hit! Everyone loved the light and fluffy texture, and the apricots added a beautiful pop of color.
Kilbet Farah
[email protected]Delicious!
naim ahmed
[email protected]This was my first time making clafouti, and it turned out great! I used fresh apricots from my backyard, and they were so flavorful. The batter was easy to make, and the whole dish came together quickly.
Jennifer Bachis
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The apricots and almonds added a great flavor and texture.
yolande demas
[email protected]This apricot clafouti was a delightful treat! The texture was light and fluffy, and the apricots added a burst of sweetness and tartness. I served it with a dollop of whipped cream, and it was absolutely perfect.