Best 6 Clementine Clafouti Recipes

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Clementine clafouti is a delightful French dessert that combines the zesty flavors of clementines with the creamy richness of a custard filling. This classic dish is a great way to showcase the vibrant citrus flavors of clementines and is sure to be a hit at any gathering. With its simple ingredients and easy preparation, this recipe is perfect for both experienced bakers and those who are just starting out.

Let's cook with our recipes!

CLEMENTINE CLAFOUTIS



Clementine Clafoutis image

Clafoutis is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. If you're using tiny North African clementines for this version, you'll need a dozen or so for this recipe; if they're the large ones from California, five or six will probably do. In any case, it's worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily.

Provided by Mark Bittman

Categories     cakes, dessert

Time 1h

Yield At least 6 servings

Number Of Ingredients 9

Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
Powdered sugar

Steps:

  • Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
  • In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.
  • Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 105 milligrams, Sugar 33 grams, TransFat 0 grams

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)



Clafoutis aux Cerises (Classic Clafouti) image

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Provided by Narno

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 8

Number Of Ingredients 10

1 ½ cups milk
½ vanilla bean, split
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3 eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Steps:

  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g

CHEF JOHN'S CHERRY CLAFOUTI



Chef John's Cherry Clafouti image

Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

½ teaspoon butter
½ cup flour
⅔ cup white sugar, divided
1 ¼ cups milk
3 eggs
1 tablespoon vanilla extract
1 pinch salt
12 ounces fresh cherries, stems removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
  • Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
  • Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
  • Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Nutrition Facts : Calories 176 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 24.8 g

CLEMENTINE CLAFOUTI



Clementine Clafouti image

I found this recipe in the Toronto Star and it just looked too good to lose. The recipe belongs to Mark Bittman. In the article, Mark Bittman states that you can use almost any size of baking dish. The dish should be filled with as many clementines as it takes.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

butter, as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar (may use more if you prefer it sweeter)
1 pinch salt
3/4 cup heavy cream
3/4 cup milk
3 cups clementines, peeled and sectioned (5 to 15 clementines, depending on their size)

Steps:

  • Preheat oven to 350°F.
  • Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
  • Dust dish with flour, rotating pan so flour sticks to all the butter.
  • Invert the dish to remove excess flour.
  • Remove any thick white strands and the fine webbing that comes off easily from the clementines.
  • In a large bowl, whisk eggs until frothy.
  • Add granulated sugar and salt. Whisk until combined.
  • Add cream and milk. Whisk until smooth.
  • Add 1/2 cup flour and stir until just combined.
  • Layer clementine sections in dish (they should come to almost the top of the dish).
  • Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter).
  • Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
  • Sift some powdered sugar over dessert and serve warm or at room temperature.
  • Note: Must be served within a couple of hours of making it.
  • Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
  • Makes at least 6 servings.

CLEMENTINE MARTINI



Clementine Martini image

Another recipe in the Sunday paper article about foods for different astrological signs. Haven't tried this but it does sound yummy. For the curious, the sign is Capricorn, who while they "enjoy climbing social ladders, they're more likely to be seen sipping a martini than kicking back with a tropical rum-infused drink at a lounge." Can't speak to the accuracy of the assumption.

Provided by Ducky

Categories     Beverages

Time 6m

Yield 1 serving(s)

Number Of Ingredients 7

1 ounce vodka (2 Tbsp)
1/2 ounce triple sec (1 Tbsp)
1/2 ounce orange juice (1 Tbsp)
splash Cointreau liqueur
3 clementines, juiced (approx 1/2 C)
1/4 ounce ginger ale (1/2 Tbsp)
ice cube

Steps:

  • Pour all ingredients, except ginger ale, into a martini shaker with ice cubes.
  • Shake vigorously for a few seconds.
  • Strain into martini glass.
  • Add ginger ale.
  • Drink!

Nutrition Facts : Calories 183.1, Fat 0.4, Sodium 3.2, Carbohydrate 28.9, Fiber 3.8, Sugar 22.3, Protein 2

Tips:

  • Use a combination of regular and gluten-free flour for a lighter texture.
  • Be sure to use a 9-inch round baking dish for the clafouti.
  • Use unpeeled clementines for a more rustic flavor.
  • Sprinkle the top of the clafouti with a little sugar before baking for a crispy crust.
  • Serve the clafouti warm or at room temperature.

Conclusion:

Clementine clafouti is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover clementines, and it is sure to be a hit with your family and friends.

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