PLUOT CLAFOUTIS
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 1h
Yield 24 clafoutis
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
- Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
- Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.
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Joseph Ingram
[email protected]Yum!
David Garland
[email protected]This was a great recipe. I'll definitely be making it again.
Rubab Hans raj
[email protected]I'm not a big fan of custard, but I loved this clafoutis. The pluots were the perfect addition.
Yasin Arafat Rabin
[email protected]This recipe is a winner! The clafoutis was light and fluffy, and the pluots added a wonderful sweetness.
Muhammad Aliyu
[email protected]I love pluots, so I was excited to try this recipe. It didn't disappoint! The clafoutis was delicious, and the pluots were perfectly cooked.
Olwethu Sibiya
[email protected]This was my first time making clafoutis, and it turned out great! The recipe was easy to follow, and the clafoutis was delicious.
Waqar Mirani
[email protected]I'm not a fan of clafoutis, but I thought I'd give this recipe a try. I was pleasantly surprised! The clafoutis was actually very good, and the pluots were a great addition.
char sue ping
[email protected]Overall, I thought this recipe was pretty good. The clafoutis was light and fluffy, and the pluots were a nice addition. However, I think it could have been better with a bit more flavor.
Dana urban
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add a bit more sugar to the custard, and I would also use a different type of fruit, such as peaches or apricots.
sarah ssebadduka
[email protected]I followed the recipe exactly, but my clafoutis didn't turn out as well as I hoped. The custard was a bit too runny, and the pluots were a bit too tart.
Sgt Keeneye
[email protected]This clafoutis was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Earnest Saviye
[email protected]I love the unique flavor of pluots, and this clafoutis is a great way to showcase them. The custard is also very flavorful, and the combination of the two is heavenly.
Alexis Fontaine
[email protected]This recipe is a keeper! It's so easy to make, and the results are always amazing. I've made it with different fruits, and it's always a hit.
TrAp KiNg
[email protected]I'm not a huge fan of pluots, but I thought I'd give this recipe a try. I was pleasantly surprised! The pluots were actually very good in the clafoutis, and the custard was delicious.
kwarteng J. Alfred TV
[email protected]This is one of my favorite clafoutis recipes. The pluots add a wonderful sweetness and tartness, and the custard is always so rich and creamy.
Samata Dauda
[email protected]I made this clafoutis for a brunch party, and it was a huge hit! Everyone loved the unique flavor of the pluots, and the custard was perfectly creamy.
Ifeoluwa Savage
[email protected]This recipe was very easy to follow, and the results were amazing. The clafoutis was light and fluffy, and the pluots were perfectly cooked.
Ridoy Khondukar
[email protected]I've never had pluots before, but they were delicious in this clafoutis. The custard was also very flavorful, and the combination of the two was divine.
Sufiya Begum
[email protected]This pluot clafoutis was a delightful treat! The pluots added a wonderfully sweet and juicy flavor, and the custard was rich and creamy. I served it with a dollop of whipped cream, and it was absolutely perfect.