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Apricot Flan

Aug 24, 2010

Claufoutis 
I know you are intrigued. Why flan all of a sudden, why why why? Simple. Because the only prerequisite that entitled me to baking one was there: having left-over, season's last apricots going squashy in the fridge. They didn't deserve to be thrown away because of their good looks, were too few to be cooked into a marmalade and too many to accompany a nice bowl of vanilla ice cream after being caramelized with a bit of sugar. While I wondered how to say them goodbye properly, I remembered having seen recently in one of my newly acquired food magazines, a picture of apricot flan. After a quick scan I saw that there indeed was one in the recent issue of Saveurs, a recipe of apricot flan.

If I was asked to define the subtlest form of happiness in life, it would be this, finding out I already have everything I need in the kitchen, to bake that cake or cookie or whatever it is I am suddenly craving for, even the most unusual ingredient nobody would have, like cardamom or powdered gelatin... That's happiness to me, in its simplest and most humble form. So here is the flan that I decided to bake all of a sudden, no preparation before hand, no running to the store the last minute. If that's not living on the edge, what is?

Originally called Clafoutis, this is a typical French peasant desert baked at the end of the cherry season, to make good use of left overs. (So I've read.) Apricots or cherries could be substituted with any other fruit you deem suitable. Serve and eat it warm and fresh, straight out the oven. Do sprinkle powdered sugar because it needs a bit more of it. Some crushed almonds is also a good idea, as the original recipe suggests. *  

Apricot Clafoutis

Recipe: Saveurs Magazine, August 2010 issue

Kitchenware required:

  • a 25 cm (10 inch) heatproof baking dish, lightly buttered

Ingredients:

  • 350 g apricots, seeds removed and halved
  • 3 eggs
  • 90 g flour
  • 200 ml milk
  • 100 ml cream
  • 75 g caster sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 180C/350F.
  2. Beat together eggs, sugar and vanilla extract until fluffy.
  3. Add flour. Gradually beat in milk and cream. Mix until until you obtain a homogeneous mixture.
  4. Arrange halved apricots in the buttered dish. Pour the batter.
  5. Bake for 25 minutes, until it is puffed and golden. Serve warm and sprinkle with caster sugar right before serving.
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