Easy French Apricot Clafoutis

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F).

2. 2

   Step 2: Melt the 40 g batter butter in an ovenproof bowl in the oven, or gently in the microwave. Let it cool enough that it will not cook the eggs when mixed in.

   Uses 40 g batter butter

3. 3

   Step 3: Whisk the 4 eggs with all 80 g sugar in a large bowl.

   Uses 4 eggs · 80 g sugar

4. 4

   Step 4: Gradually stir in all 80 g flour, sifted if desired, and the pinch of salt until no lumps remain.

   Uses All the egg and sugar mixture from step 3 · 80 g flour · 1 pinch salt

5. 5

   Step 5: Whisk in all 250 ml milk and the cooled melted butter until the batter is smooth.

   Uses All the mixture from step 4 · All 40 g butter melted in step 2 · 250 ml milk

6. 6

   Step 6: If desired, flavour the batter with a hint of vanilla extract or orange blossom water; choose one or omit both.

   Uses All the smooth batter from step 5 · A hint of vanilla extract, optional alternative · A hint of orange blossom water, optional alternative

7. 7

   Step 7: Grease an ovenproof gratin dish with the separate knob of dish butter.

   Uses A knob of separate dish butter

8. 8

   Step 8: Wash the fresh apricots (750 g), halve them and remove the pits, discarding any damaged fruit.

   Uses 750 g fresh apricots · Water to wash the apricots, discarded

9. 9

   Step 9: Arrange the pitted apricot halves cut-side down in the greased dish. Whisk the batter once more and pour it over the fruit.

   Uses All the usable pitted fruit from step 8 · All the batter from step 6

10. 10

    Step 10: Bake at 180°C (350°F) for about 30 minutes, then check that the custard is set and its centre has reached 71°C (160°F).

    Check the apricot clafoutis · 30 minUses All the assembled clafoutis from step 9

11. 11

    Step 11: If the clafoutis is thick or its centre is not yet cooked, continue baking as needed; the author suggests about 10 more minutes for a thick dish. Once set and cooked through, let it cool to warm before dividing into six servings. For cold serving or advance preparation, refrigerate promptly within 2 hours and keep chilled.

    Uses The clafoutis checked in step 10