Pronounced cla-FOO-tee, this is one of the most successful spontaneous desserts you can add to your repertoire, yet fancy enough for a blowout dinner party. It can be made with any ripe fruit (including berries, and even apples if you cook them) and (aside from such tasks as pitting cherries and the like) takes well under an hour to prepare. Note that in place of the cream and milk mixture you can use half-and-half.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
1
3
1
3
3
3
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F. Butter a gratin dish that will hold the fruit in one layer; sprinkle it with the tablespoon of granulated sugar, then swirl the sugar around to coat all inner surfaces. Lay the fruit in the dish, cut sides down.
Step 2
Use a whisk to beat the eggs until foamy. Add the remaining 1/2 cup granulated sugar and beat with a whisk or an electric mixer until foamy and fairly thick. Split the vanilla bean in half lengthwise and use a small sharp knife to scrape the seeds into the eggs, discarding the pod, or add the vanilla extract.
Step 3
Add the flour and continue to beat until thick and smooth. Add the cream, milk, and salt. Pour the batter over the fruit and bake for about 20 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners’ sugar over it and serve warm or at room temperature.