Recipes for "clafoutis"

1. Preheat the oven to 350 degrees F. Grease an 10 inch baking dish with softened butter.

2. In a blender or food processor, combine the sugar and lavender and pulse until ground. Remove half of the lavender sugar and set aside. To the blender, add the milk, eggs, vanilla, salt and flour. Blend until completely smooth. Pour the batter into the prepared baking dish. Sprinkle over the blackberries and white chocolate. Sprinkle the remaining lavender sugar evenly over top.

3. Bake in the center of the oven for 30 minutes or until golden and puffed on the edges. The clafoutis will sink as it cools. Dust with powdered sugar and serve warm.

with powdered sugar and serve warm.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.

Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.

Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

Combine milk and vanilla bean in a pot and steep for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.

Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.

Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.

Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.

Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl.

Reserve 12 to 14 pear slices for topping; add remaining pear slices to the prepared baking dish. Pour egg custard mixture over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.

Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.

Add blackberries to the prepared baking dish.

Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.

Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Make custard: Mix eggs and brown sugar in a large bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla and set aside to rest.

Prepare apples: Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl the skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.

Stir custard and pour over apples in the skillet.

Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed baking sheet with parchment paper. Spread rhubarb in an even layer in prepared pan.

Roast in the preheated oven until tender, 10 to 15 minutes. Let cool 30 minutes.

Reduce oven temperature to 350 degrees F (180 degrees C). Grease a 9-inch round or oval baking dish with 1 teaspoon butter. Transfer rhubarb to the prepared baking dish.

Stir together flour, baking powder, and salt in a small bowl. In a large bowl, whisk together eggs, buttermilk, white sugar, vanilla, and orange zest; add flour mixture and stir until batter is smooth. Carefully pour batter over rhubarb in baking dish.

Bake in the preheated oven until batter is set, about 30 minutes. Sprinkle with coarse sugar. Bake until top is lightly browned, 10 to 15 minutes more. Serve with whipped cream.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch oven-safe skillet or baking dish with butter; set aside.

Combine almond milk, eggs, sugar, flour, melted butter, vanilla, and salt in a blender; blend until smooth. Pour into the prepared skillet; top with blueberries.

Bake in the preheated oven until center is set and top is lightly browned, about 40 minutes. Serve warm, dusted with confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk flour and ¼ cup plus 2 tablespoons sugar together in a bowl; whisk in eggs and butter. Whisk in ¼ cup plus 2 tablespoons milk and lemon juice until batter is smooth, about 3 minutes.

Pour batter into a 9-inch oval or round baking dish; scatter raspberries on top.

Bake in the preheated oven until puffy and golden, about 30 minutes. Cool, about 15 minutes. Dust with confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.

Place a layer of blueberries into the prepared baking dish.

Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.

Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Combine 7 tablespoons white sugar, soft light brown sugar, eggs, vanilla extract, and miso paste in a bowl and whisk vigorously until eggs are foamy,  2 to 3 minutes.

Whisk in flour until smooth, then add milk and cream. Stir until thoroughly combined.

Melt 1 tablespoon butter in a heavy ovenproof cast iron skillet. Use a piece of paper towel to spread the butter around the base and sides of the skillet. Sprinkle all over with remaining 1 tablespoon sugar to leave a thin, glittering crust around the skillet.

Tip blackcurrants into the prepared dish and arrange evenly. Pour batter carefully on top.

Bake in the preheated oven until clafoutis is set around the sides, but still jiggles in the center, about 30 minutes. Leave to cool until lukewarm before serving.

Preheat oven to 375 degrees F (190 degrees C).

Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.

Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.

Pour batter over the pears in the baking dish.

Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.