Clafouti Aux Fruits Exotiques (Guadeloupe, Caribbean)

Submitted by twissis

"From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* !"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 4-6 Dessert Servings
• Serves: 4-6

ingredients

• 1 lb fresh pineapple (peeled & cut in 1/2-in chunks)
• 1 lb fresh mango (peeled & cut in 1/2-in chunks)
• 2 tablespoons dark rum
• 3 eggs
• 2 tablespoons flour
• 1 pinch salt
• 1⁄4 cup sugar
• 1 1⁄4 cups milk
• 1 vanilla bean
• butter (for greasing)
• sugar (for sprinkling)

directions

1. Put the prepared fruit in a bowl, sprinkle w/the rum & set aside.
2. Break eggs into a bowl & beat lightly. Sift the flour + salt & blend well w/the beaten eggs. Beat in the sugar till the batter is smooth.
3. Heat the milk w/the vanilla bean, but do not allow it to boil. Remove from the heat & allow to infuse for 5 minutes. Remove the vanilla bean & strain the milk into the egg batter (a little at a time), beating well till thoroughly blended. Beat in any fruit juices & rum from the soaked fruit.
4. Arrange the fruit in a buttered shallow oven-proof dish. Pour the batter mixture over the fruit & bake in a preheated oven at 400F for 24-30 min till risen & set. Allow to cool slightly & serve warm sprinkled w/sugar.
5. *NOTE* ~ Altho entered as written, I must admit I found myself wondering if you could sub coconut milk in this recipe to also add that island flavor.

Reviews

[Muffin Goddess]

I'm torn over how to rate this one, so I'm going with no stars for now. The flavor was a definite 5 stars, but the end product was physically more like 2 or 3 stars, so I'd rather go with a no-stars comment than give it a low rating. I made this using coconut milk in place of the dairy milk because it I had some to use up, but it never fully set up to be a proper clafouti (even after baking it for an extra 30 minutes!). It wasn't pretty, but I'm really glad that I didn't call it a wash based on appearances, because it tasted marvelous! Once I cut into it, I found that there was a thin layer at the bottom that had kind of turned into clafouti proper, but there was a lot of residual liquid once I removed some from the dish. It wasn't the most attractive thing I've ever made, but we still ate nearly the whole dish. I'd definitely like to try this again using the dairy milk instead (maybe with a bit of coconut extract to make up for the missing coconut flavor?), because the flavor of this was just too good to not try making this again the right way. I will definitely re-review this once I make it with the milk. No photo for now, for obvious reasons, sorry. Thanks for posting! Made for The Hot Pink Panthers for ZWT9 Family Picks