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–+ servings

Creamy Apricot Clafoutis Recipe

4.75 de 12 votes
Perfect French apricot clafoutis recipe featuring creamy custard with fresh apricot. Moist, melting, and easy to make, ideal for a quick and delicious summer dessert!
SERVING:15
COOKING TIME45 minutes
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Course: Cakes, Dessert
Cuisine: French
Author: Rachida

INGREDIENTS
 
 

For a 35 × 22 × 5.5 cm (13 × 8.6 × 2 in) rectangular gratin dish ( Capacity: 2.6 L )

  • 5 eggs
  • 150 g sugar
  • 150 g all-purpose flour
  • 75 g butter
  • 500 ml whole milk
  • 1 large vanilla pod or 2 sachets of vanilla sugar
  • 1 kg fresh apricots

PREPARATION

  • Preheat the oven to 180°C (350°F) with fan assist (convection).
  • Wash the apricots, pat them dry, then cut them in half and remove the pits.
  • Butter a gratin dish and arrange the apricot halves tightly inside, cut side facing up.
  • Split the vanilla pod in half and scrape out the seeds.
  • Melt the butter and let it cool slightly.
  • Break the eggs into a mixing bowl, add the sugar and vanilla seeds.
  • Whisk everything together until the mixture is frothy, but don’t try to triple its volume like you would for a sponge cake.
  • Sift in the flour and whisk well to avoid lumps.
  • Gradually incorporate the milk while whisking to obtain a smooth batter.
  • Add the melted butter and mix thoroughly.
  • Pour the batter gently over the apricots. The apricot halves will rise to the surface and float.
  • Optionally, sprinkle the top with sliced almonds.
  • Carefully move the dish and place it in the oven.
  • Bake for 45 minutes, or a little longer depending on your oven.
  • Check for doneness by inserting the tip of a knife into the center, it should come out clean or slightly moist, without any raw batter.
  • If the top browns too quickly toward the end of baking, place a baking tray on the lowest oven rack or cover the clafoutis with a sheet of parchment paper.
  • The clafoutis will puff up during baking and then sink as it cools, this is perfectly normal.
  • Enjoy it warm or let it cool completely. Wait until it reaches room temperature before placing it in the refrigerator.
  • Only unmold it once it is thoroughly chilled.
  • Apricot clafoutis is delicious served warm or cold, the choice is yours.
  • You can dust it with a light sprinkle of powdered sugar just before serving.