How-To Make an Apricot Clafoutis

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Butter a 12-inch quiche pan.

Preheat the oven to 350°F (175°C).

Cut the apricots to see how many will fit in the pan, using 6 to 7 apricots depending on size.

Add 2 1/2 cups of milk to a mixing bowl.

Add 1 1/2 cups of all-purpose flour to the milk and mix.

Add 1 1/4 cups of heavy cream to the mixture and mix until combined.

Add 1 cup of sugar to the mixture and mix well.

Add 3 eggs to the mixture and whip until smooth.

Add 2 teaspoons of vanilla extract to the batter (or almond extract if preferred).

Pour the batter into the buttered quiche pan.

Arrange the apricot halves on top of the batter, leaving space between them.

Place the quiche pan in the oven for about 40 minutes.

Check that the clafoutis does not jiggle and use a toothpick to ensure it comes out clean when tested.

Remove the clafoutis from the oven and let it cool.

Refrigerate the clafoutis for at least a few hours to set up before serving.

Dust with powdered sugar before serving.

Slice into wedges to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens