Fruit clafoutis sweetened fruit custard recipe
Fruit Clafoutis (sweetened fruit custard) recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 cups fruit* (fresh or canned cherries, apricots or blueberries – stemmed, pitted or drained)
- 2 Tablespoons butter
- 1/2 cup granulated sugar
- 1-1/2 cups milk
- 2 eggs
- 6 Tablespoons flour
- confectioners sugar* (for garnish)
Butter six ovenproof 4-ounce ramekins or ovenproof 8-inch dish with 1 Tablespoon butter. Sprinkle fruit with 1/4 cup granulated sugar and toss (if using pre-sweetened fruit, use less sugar).
Distribute fruit equally on bottom of ramekins or ovenproof dish. Make a smooth batter of milk, eggs, remaining butter (melted), flour and 1/4 cup granulated sugar. (If batter is lumpy, strain through fine mesh strainer.) Pour batter over fruit. Bake at 400 degrees for approximately 20 minutes, then reduce heat to 325 degrees and cook for approximately 10 to 15 more minutes or until knife inserted into center of custard come out clean. Serve hot or at room temperature with powdered sugar sprinkled lightly on top.
Serves:4 to 6
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