Clafoutis is so versatile and requires little effort. Other ripe stone fruit, berries and cherries all work well with the delicious custard.
Serves: 4
INGREDIENTS
⅓ cup plain flour
⅓ cup caster sugar
200ml milk
100ml cream
3 large eggs
1 teaspoon each vanilla extract and finely grated orange zest
To cook
5-6 ripe apricots, halved, pitted
1 tablespoon raw sugar
To serve
vanilla bean ice cream (I used Appleby Farms) or cream
METHOD
Equipment: Lightly grease a 23cm ovenproof baking dish.
Preheat the oven to 180°C fan bake.
Combine the flour and sugar in a large bowl.
Whisk the milk, cream, eggs, vanilla and zest together in a second bowl then whisk into the flour mixture to make a smooth batter.
Pour the batter into the baking dish and add the apricots cut side up. Sprinkle over the sugar and bake for 40 minutes, or until set in the middle and puffed around the edges.
To serve: Serve with ice cream or cream.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!