Red Currant Clafoutis
Clafou-what?! Klah-foo-tee.
Originally made with cherries, a clafoutis is a baked French dessert with a flan-like batter. Classically, the pits are left in the cherries because it is said to release an aroma reminiscent of almonds.
It hails from the Limousin region located in south central France. Clafoutis comes from the French word ‘clafir’ which means ‘to fill’ – whether it’s to fill the cake with cherries or to fill your belly with this yummy dessert, who knows?
However, I had a pint of fresh red currants sitting in our fridge all dressed up with no place to go. How sad. It was another one of my farmers market impulse buy. You know when something is just so irresistibly gosh darn cute that you have to have it? So I did.
Which brings us to my red currant clafoutis, a remix of the classic.
Ingredients:
| Adapted from Martha Stewart | |
| 6 | Tbsp all-purpose flour |
| 4 | eggs, separated |
| 2/3 | cup sugar |
| 1 | cup heavy cream |
| 2 | tsp vanilla extract |
| 2 | tsp orange zest |
| 1/2 | tsp salt |
| 1 | pint red currants, separated from the stems |
- Preheat oven to 375 degrees. Butter ramekins and set aside.
- In a small saucepan, gently toss together the red currants, 1/3 cup of sugar and orange zest. Simmer on very low heat until juices are released. Remove from heat.
- In a large metal mixing bowl, whisk the egg yolks and sugar until creamy. Add flour, heavy cream and vanilla. Mix thoroughly.
- In another bowl, beat egg whites with salt for one minute. Add to flour mixture and combine thoroughly.
- Distribute the red currant mixture among your ramekins (you can reserve some to garnish the tops half way through the baking process). Pour batter over the red currants. Do not fill all the way as this dessert will puff up. Bake for 20-30 minutes or until golden brown.
- Serve warm or at room temperature dusted with powdered sugar.
July 22nd, 2010 at 18:41
Send me a bite of this. It looks absolutely delicious.
July 23rd, 2010 at 09:50
i know i was very surprised to learn that the pits were traditionally left in the cherries–so odd! currants would be the perfect fruit for a clafoutis–well done!
July 23rd, 2010 at 17:33
That look beautiful
July 23rd, 2010 at 17:34
That looks beautiful
July 24th, 2010 at 13:30
Looooovely. Simply perfect.
July 29th, 2010 at 09:36
Glad to find someone else with an affection for clafoutis and red currants. I like the idea of orange zest and will have to try that for my next batch. Thought you would be interested in these mixed berry muffin tin clafoutis: http://www.muffintinmania.com/2010/07/clafoutis-with-mixed-berries.html
July 31st, 2010 at 00:56
Yum! Lovely combination of flavors.
Mimi
August 11th, 2010 at 08:15
@Maggie: Another dish that I will have to make for another one of our family gatherings. See you in September!
August 11th, 2010 at 08:17
@Grace: I assume the pits would be bothersome but according to Frenchy here, he says the pits actually keep the clafoutis from getting too soggy with cherry juices. I always learn something new everyday!
I love the texture of clafoutis and I may have to experiment with other fruits soon!
August 11th, 2010 at 08:18
@Vicky: Thank you!!!
August 11th, 2010 at 08:19
@Lindsay: Thanks! You should make these for one of your fancy fetes that you always seem to throw for your lucky duck friends
August 11th, 2010 at 08:20
I love the idea of clafoutis in a muffin tin! This is perfect for picnics or even brunches. I will definitely try making them in these pans! Thanks for the tip!
August 11th, 2010 at 08:21
@Mimi: The currants give it a nice tart but oh how I love love love the yumminess of the cake itself!