"Clafouti" (originally spelled "clafoutis") is a classic French dessert traditionally made with black cherries. This variation swaps the cherries for cubed, peeled pears, making it a wonderful fall dessert choice.
1 teaspoon all-purpose flour
2 cups cubed peeled pear
3/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 cups 1% low-fat milk, divided
3 large eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 375°.
Coat a 10-inch deep-dish pie plate with cooking spray, and dust plate with 1 teaspoon flour. Arrange the pear cubes in the bottom of prepared dish, and set aside.
Combine 3/4 cup flour, salt, and nutmeg in a bowl. Gradually add 1 cup milk, stirring with a whisk until well-blended. Add 1 cup milk, eggs, sugar, and vanilla extract, stirring until smooth. Pour batter over pear cubes. Bake mixture at 375° for 35 minutes or until set.
The keys to a successful clafouti (cla-foo-TEE) are minimal use of flour and a hot oven in which to cook it quickly. As one of the national desserts of France, it's quite versatile.
This clafoutis tastes so bright and clean. I much prefer it to the heavy, overly sugary and egg-filled classic version. I substituted beautiful summer peaches for pears and cardamon for nutmeg. We loved it. I cut this by 1/3 (there are just two of us at home) and used one peach with a few frozen cherries, but I would definitely make this for company. The peach and cherry combination was great. Like other reviewers, I found that the timing was not sufficient. Mine took an extra twenty minutes, even though it was smaller.
This is the second time I have made this recipe. It is delicious. The only problem I have is that I have to bake it for so, so long. I've double-checked the quantities of the ingredients. I did not mess up - same as last time. But I am baking it for over an hour to get it to just barely set. Wish I knew what I was doing wrong.
Easy and delicious custard pie. Soft, velvety texture.
I'll be using it as a special breakfast dish.
Can't wait to swap out the fruit and try some mix and match!
Update1: blueberries and mango rocks!
Update2: I'm using 1c milk and 1c yogurt - makes a more solid pie.
I've swapped the 2c fruit and spices for 2c leftovers - chicken&veggies w/ basil, ham&hash browns, etc. Easy way to use up leftovers and make them "new".
While I did not find this recipe as tasty (the texture was also a bit different) as a traditional, full-fat clafouti, I do think that it is definitely a great light alternative!
I included nectarines alongside the pears and added some cinnamon - yummy!
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