PLUOT CLAFOUTIS
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 1h
Yield 24 clafoutis
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
- Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
- Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Akinlooye Labake
[email protected]I'm not a big fan of clafoutis, but this recipe changed my mind. It was light and fluffy, and the pluots added a nice tartness. I'll definitely be making this again.
Ronjit Kumar
[email protected]This clafoutis is a great way to use up leftover pluots. It's also a great make-ahead dessert, so it's perfect for busy weeknights.
Faisal Sultan
[email protected]I love the simplicity of this clafoutis. It's a great way to showcase fresh fruit, and it's always a hit with my family and friends.
Hadid Aadid
[email protected]This clafoutis is a great make-ahead dessert. I made it the night before and it was even better the next day. The flavors had a chance to meld together, and the custard was even creamier.
Yhoung Star
[email protected]I've made this clafoutis several times now, and it's always a hit. It's a great way to use up fresh pluots, and it's always a crowd-pleaser.
Khagendra Adhikari
[email protected]This was a great recipe! The clafoutis was delicious and easy to make. I used a mix of pluots and plums, and it turned out great. The custard was creamy and flavorful, and the fruit was perfectly cooked.
Danyal umar
[email protected]This clafoutis was easy to make and turned out great! I used fresh pluots from my backyard, and they were perfect. The custard was rich and creamy, and the pluots added a burst of flavor. I will definitely be making this again.
Khamiso Mal
[email protected]I'm not a big fan of clafoutis, but this recipe was really good. The pluots added a nice tartness that balanced out the sweetness of the custard.
jeylani Noor
[email protected]This clafoutis was amazing! I loved the combination of flavors and textures. It was the perfect dessert for a special occasion.
Fancy Glory
[email protected]The clafoutis was a bit dense for my liking. I would have preferred it with a lighter texture.
Star Lay
[email protected]This clafoutis was a bit too sweet for my taste. I would have preferred it with less sugar.
Mohammed Hinfath
[email protected]I love the combination of flavors in this clafoutis. The pluots, almonds, and vanilla all complement each other perfectly. It's a great dessert for any occasion.
Suresh Suresh
[email protected]This was my first time making clafoutis, and it turned out great! The instructions were easy to follow, and the clafoutis was cooked perfectly. I'll definitely be making it again.
Khan Nawaz
[email protected]I've never had pluots before, but they were delicious in this clafoutis. The flavor was unique and complex, and the texture was soft and juicy.
MUNEEB RAJPOOT
[email protected]This pluot clafoutis was a delight! The custard was rich and creamy, and the pluots added a burst of sweet-tart flavor. I served it with a dollop of whipped cream, and it was the perfect ending to a summer meal.