Apricot Clafouti Food

APRICOT CLAFOUTI

Steps:

• With a whisk, blend milk, egg, Cognac and sugar until combined.
• Add flour and blend until smooth.
• Preheat oven to 350 degrees F.
• Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
• Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
• Let cool for 5 minutes.
• Dust with icing sugar and serve warm.

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.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

APRICOT CLAFOUTI

Steps:

• Drain Apricots and place in dish (3 cup capacity) I find a shallow one works best for this dessert.
• Melt butter in a pyrex jug in microwave.
• Add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
• Add eggs to the warm milk and butter and stir vigorously.
• Sift flour and sugar in bowl.
• Make well in centre, gradually stir in combined butter,milk and eggs.
• Spoon batter evenly between apricots.
• Bake in moderate oven 180 C for 30minutes until firm and golden brown.