October 15, 2016

Clafoutis with pears and vanilla

At last I have made this recipe on clafoutis with pears and vanilla, which I found in the weekly magazine Femina back in 2013 (issue 9/2013) !!!

Instead of baking these clafoutis in creme bruleé bowl, I used some ramekins, which were not broad enough. So the clafoutis dough was raising a lot during the baking almost like a souffle, and then they collapsed. The taste was great, and now I know, that I wish for Christmas :-)

Instead of pears you would also make these clafoutis with cherries or raspberries.

Clafoutis with pears and vanilla: - 6 servings

  • 4 eggs
  • 75 g sugar
  • ½ vanilla pod - only the corns
  • 5 cardamon kernels - freshly grained
  • 50 g (cake) wheat flour
  • 25 g butter - melted
  • 2 dl full-fat milk
  • 4 pears
  1. Heat up the oven to 180'C.
  2. Glaze the forms with oil or butter.
  3. Whip eggs, sugar, vanilla corn and cardamon very well together.
  4. Stir in the wheatflour, followed by the melted butter and milk.
  5. Core and peel the pears. Cut the pears into slices of ½ cm.
  6. Place the pears slices in the forms.
  7. Pour the clafoutis dough on top of the pear slices.
  8. Bake the clafoutis at 180'C for 20-25 minutes.
  9. Cool down.
  10. Prior to serving, sprinkle them with icing sugar.

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