The French dessert that makes a great impression with minimal effort. Try it with these beloved seasonal fruits for late summer dinners
In the French dialect "clafir" means "fill", "garnish" and indeed the clafoutis this is how it was born, from the idea of filling a very poor sweet base made of milk, eggs, sugar and flour with fruit.
A "French" pudding
Many think that the clafoutis is a pudding, but in reality, apart from the consistency, these two desserts have little in common.
The basic compound is made with milk, sugar, eggs and flour and it comes baked in the oven unlike the pudding which is instead hardened in the refrigerator.
It is more like perhaps a creme caramel, but more compact due to the flour.
You just have to try it to understand. The recipe is very easy!
Clafoutis with cherries
The original clafoutis recipe includes cherries, large and juicy, but the dessert has become so famous that over time it has been revisited in many ways.
You can prepare it, according to the seasons, with the fruit you prefer.
It is excellent with crunchy fruits that soften in cooking, such as prunes, apricots, peaches, apples and pears, grapes, but also with soft ones such as figs as long as they are sugary to the right point.
Elegant mini cocotte
This cake looks very good because it is simple and elegant at the same time.
You can serve it in one large baking dish if you have more guests, or in mono-portion cocotte, an idea that is always very practical and nice to see.
Do not overdo it with it icing sugar because being a very moist cake it will have a very short duration and will be immediately absorbed.
The fig clafoutis recipe
Preparing this dessert is really very simple and you will only need a hand whisk.
Grease a baking dish and settle down 500 g of figs cut into four parts, peeled or even peeled.
Separately, mix 60 g of flour with 50 g of white sugar and 50 g of cane sugar.
Jumbled up 300 ml of milk with three eggs and a spoonful of vanilla extract and add everything to the flour with the sugar.
Pour the mixture on the figs and inform at 180 ° for 40 minutes.
Add some sugar at the end of cooking to caramelize the surface of the cake.
Browse the tutorial for more tips on clafoutis preparation
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