Clementine Clafouti

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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