Clafoutis with apples, blueberries and evaporated milk: the recipe (and my revenge :))
Ah! Here it is, the origin of so much frustration: the so much desired clafoutis!
If you are looking for a clafoutis recipe, mark this down, it is simply a blast :)
Note: you can replace apples and blueberries with other fruit if you prefer. Traditionally, clafoutis is prepared with black cherries, but you can use also apricots, peaches, berries and strawberries. I would not recommend too acidic fruit as oranges and kiwi.
Note 2: I have used evaporated milk. What a great invention! You can replace it with regular milk, but your clafoutis will be less rich.
Clafoutis with apples, blueberries and evaporated milk
(Doses for 8 persons)
250 g of evaporated milk
140 g of sugar
2 eggs
2 egg whites
60 g of melted butter
50 g of cream (35% in fats)
50 g of almond flour
40 g of flour
2 apples
2 handfuls of neat blueberries
3-4 tablespoons of sugar to caramelize
1 teaspoon of vanilla extract
Peel the apples and dice them. Put the apples into a frying pan with the 3-4 tablespoons of sugar and let them caramelize under low flame. Transfer the caramelized apples into an oven pan with high edges and covered with parchment paper, and add the blueberries.
Pour the eggs, the egg whites and the sugar into a bowl and beat them with the aid of a whisker. Add the vanilla extract, the flour and the almond flour, and keep beating.
Incorporate the melted butter, then the cream and finally the evaporated milk.
Pour the batter into the oven pan with the fruit and bake the clafoutis at 150 C for 1h and 40 min.
Baking times might vary from oven to oven. The clafoutis is ready when the surface turn golden-brown and is relatively firm.
Note: my oven pan wasn’t too large, thus my clafoutis was rather thick (2-3 fingers, I would say). A thinner clafoutis will take a shorter time to bake.