Print
Apricot Clafoutis - a luscious custard cake dotted with apricots

Apricot Clafoutis

A smooth and luscious dessert made with a custard base and fruits. The batter is easy to make and very similar to pancake batter. When baked it has a lovely smooth but firm flan like texture, with the fruits decoratively sitting along the top. Dust with powdered sugar and serve.
Course Breakfast, Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 Servings
Calories 192 kcal
Author Syama

Ingredients

  • 1 lb Apricots pitted about 7-8 Medium ones
  • 3 Eggs large
  • 1/2 cup Sugar Granulated
  • 1 Pinch Salt
  • 1/2 C A.P Flour
  • 2 Tbsp Butter unsalted melted and cooled till just warm
  • 1 C Milk whole
  • 1 Tsp Vanilla extract Notes
  • 2 Tsp Lemon/Orange zest Optional
  • Butter As needed for greasing the pan
  • Powdered sugar To serve

Instructions

  1. Preheat the oven to 375°F/190°C. Butter a 9-inch circular pie dish or any other oven-safe shallow dish.
  2. Quarter the apricots, removing the seeds. Arrange the sliced apricots in the pan in a decorative pattern. Set aside.
  3. Break the eggs into a medium bowl. Whish a few times to break up the yolks. Add sugar and whisk until all the sugar is incorporated. Add the salt, vanilla extract, melted butter and the zest (if using). Mix well. Add flour and whisk until smooth and lump free. Whisk in the milk. Once the batter looks smooth pour over the prepared apricots.
  4. Bake for 35-40 minutes until the clafoutis is just set with golden edges on the sides. It might be still wobbly in the center, but not runny. If the edges and part of the tops are turning brown but you see liquid along the sides of the fruit, cover the top of the dish loosely with a piece of foil and let it bake for 5 to 10 more minutes. Remove from the oven and set on a cooling rack to cool.
  5. Wait until it is lukewarm. Dust with powdered sugar, cut into wedges and serve.

Recipe Notes