by Catherine M. Haug,  June 2013

  1. Cherry Clafoutis (Clafoutisaux Cerises)

  2. Blackberry Clafoutis variation (Clafoutis  aux Mûres) (Both Moved)

  3. Low-Carb Berry Clafoutis (Moved)

  4. Plum Clafoutis with Almonds (Moved)

  5. Apple Clafoutis (Clafoutis aux ¨Pommes)

  6. Pear Clafoutis Variation (Clafoutis aux Poires) (Both Moved)

  7. Other Creamy Pudding Recipes

  8. Creamy Puddings

  9. Egg Custard

  10. Crème Caramel

  11. Rice Puddings

Clafoutis - Comfort Food

Pronounced “claw-foo-tee” with the accent on ‘tee’.

This is a simple pudding from France, rather like a kuchen without the pastry crust on the bottom. The general method: pour part of the batter into the pan and bake just until it begins to set, then add the fruit and pour remaining batter over, then finish baking. Best served warm with cold thick cream poured over.

I am going to try giving up all grains, for a modified Paleo diet (I include raw milk & cream in the diet), to see if it makes a difference in my health. This means giving up sugar in all forms except raw honey or pure sugar cane, and these in moderation.

Some clafouti recipes include flour in the custard, but on a Paleo diet, that must be avoided. I might try arrowroot, which was quite possibly used during the later paleo period when humans learned to use grinding tools. Another option is to use less milk and more cream, perhaps 1 cup each

See also FrenchFood.about.com for lots of clafouti recipes. These typically use only 3 whole eggs and 1 1/4 cup milk or milk and cream, instead of 4 egg yolks and 1 14 cup milk/cream instead of 2 cups.

Cherry Clafoutis

This recipe is adapted from The Vegetarian Epicure Book 2, by Anna Thomas, and FrenchFood.about.com, and serves 6 - 8.  If you want to avoid regular flour, try tapioca flour (1 Tbsp tapioca flour = 1 Tbsp white flour) or arrowroot (1 tsp arrowroot = 1 Tbsp white flour); see Flour-Starch and scroll down to non-flour thickeners for more information on these substitutes.

In Julia Child’s version (on Epicurious.com), use 1/3 cup sugar or equivalent in the batter, and sprinkle 1/3 cup sugar over the cherries before pouring remaining batter over. she also bakes it 45 min to 1 hour.

This recipe serves 6 - 8.

Ingredients & Equipment:

  1. 4 egg yolks, lightly beaten

  2. 1 cup unbleached white flour, or 1 cup tapioca flour, or 1/3 cup arrowroot

  3. 2 cups warm milk or milk/cream mixture (I use 1 1/2 cups milk, 1/2 cup cream)

  4. 1/4 - 3/4 cup sugar (depending on desired sweetness) OR 1/8 - 1/4 tsp stevia extract powder plus 1 - 2 Tbsp honey or sweet dairy whey

  5. 2 Tbsp butter, melted

  6. 2 Tbsp Kirsch or brandy, or 2 tsp real vanilla extract

  7. pinch unrefined sea salt

  8. 1 - 2 Tbsp soft butter (to butter the pan)

  9. 1 lb sweet dark cherries, washed, stemmed and pitted.

  10. small bowl

  11. large shallow baking dish


Process:

  1. 1.Beat eggs lightly in small bowl; gradually stir in the flour (or substitute). When smooth, beat in warmed milk/cream, sweetener, melted butter and kirsch or brandy, along with a tiny pinch of salt.

  2. 2.Preheat oven to 425° F. Generously butter a large shallow baking dish and pour a very thin layer of the batter across the bottom of the pan.

  3. 3.Place in hot oven for 2 - 3 minutes, just long enough for the batter to begin to set. Remove from oven and set on heatproof surface.

  4. 4.Arrange pitted cherries evenly over the batter, then pour remaining batter carefully over all.

  5. 5.Reduce heat to 400° F and bake about 30 - 35 minutes; it should be golden brown and slightly puffed. Check a couple times while baking to see if it is starting to puff evenly in large bubbles. Pierce bubbles with skewer or fork.

  6. 6.Serve warm, sprinkling to with sieved powdered sugar. Pour cold heavy cream over when you serve.


Testing 6/17/13: Testing a half recipe using peaches with a bit of cinnamon and ginger (local cherries are not ripe yet). Ingredients as follows: 1 egg yolk, 1 whole egg, 2 Tbsp each arrowroot and tapioca flour, 1/2 cup each milk and cream, 1/16 tsp stevia plus 1 Tbsp honey, 1 Tbsp melted butter, 1 tsp vanilla, 1/4 tsp cinnamon, 1/8 tsp ground ginger, pinch salt and 2 cups sliced frozen & thawed peaches. Poured thin layer in bottom of 5”x7” pan, baked at 350° F 2 min; not beginning to set so raised to 400° F (takes awhile to reach that) Checked every 2 min for 9 min total. Lowered to 350° F. Added peaches in 2 layers (not quite 2 cups) and poured batter over. Just filled pan to within 1/8” of top. Baked at 350° F; checked at 20 min; it is cooking around the edges but liquid inside. Continued checking ea 3 - 5 min. Total 37 min after adding fruit (46 min from beginning). Melted butter floating on top. Result: Flavor of peaches and ginger is nice. Not too sweet. The initial thin layer that is baked before adding fruit and custard, is like a soft crust. The crust nature is nice, but I’d rather the rest of the custard not have starch in it. So next time, I’ll make a thin bottom crust from almond meal and coconut flour. Also I’ll use sweet dairy whey instead of honey in the custard.

I tried the nut crust and sweet dairy whey (see Low-Carb Berry Clafoutis, below). The crust was too thick and mixed into the custard for a cake-like texture, but kinda weird. The sweet dairy whey was a good change - I used it instead of stevia and honey.

Testing 7/18/13: Tested half-recipe again, using blueberries. Ingredients as follows: 1 egg yolk, 1 whole egg, 2 1/2 Tbsp arrowroot, 1/2 cup each milk and cream, 1/16 tsp stevia plus 1 tsp sweet dairy whey, 1 Tbsp melted butter, 1 tsp vanilla, 1/4 tsp cinnamon, 1/8 tsp ground ginger, pinch salt and 2 cups frozen blueberries.


  1. Blackberry Clafoutis Variation

Prepare as above for Cherry Clafoutis, except use 4 cups freshly rinsed blackberries or marionberries, brandy instead of kirsch, and add 1 Tbsp orange zest to the custard. Omit the cinnamon, but a pinch of ginger would be a nice addition.


Low-Carb Berry Clafoutis with Almond-Coconut Crust, Test version 1

  1. Almond-Coconut Crust:

  2. 1/2 cup almond meal

  3. 1/2 cup coconut flour

  4. pinch sea salt

  5. 1 tsp date sugar or sweet dairy whey (optional)

  6. Butter bottom and sides of pan, then press crust into bottom and about 1/4” up the sides of the pan. Chill in refrigerator at least 2 hours, or overnight.

    Custard

    1. 2 eggs, beaten

    2. 3/4 cup milk

    3. 1/2 cup heavy cream

    4. 1/8 tsp liquid stevia extract

    5. 1 tsp sweet dairy whey

    6. 1 tsp vanilla

    7. 1 Tbsp melted butter


  7. Fruit:

  8. 1 bag of frozen mixed berries

  9. 2/3 tsp cinnamon

  10. 1/8 tsp stevia extract powder

  11. 1 tsp sweet dairy whey (or sugar)


  12. Preheat oven to 425° F. Spread berries in two layers over crust, cutting strawberries into pieces about the same size as the other berries. Then combine the remaining ‘fruit’ ingredients and sprinkle over fruit. Bake at 425° for 15 min, until crust is just beginning to toast, then pour custard mixture over and bake at 325° for 45 min.

  13. Testing 7/3-4/2013: This time I’m using a 9x9 square baking pan, with thin bottom crust of almond meal and coconut flour. I buttered the bottom and sides of the pan, then pressed the crust into bottom and about 1/4” up the sides of the pan, but I think it is too thick. I’ll make a little less, next time. I forgot to add the stevia to the custard, so this won’t be very sweet. Also decided to skip the melted butter. The custard and fruit rose above the low edge of crust. Baked at 425° for 18 min - a bit longer than original recipe, so the nuts would toast a bit, then added the custard mixture and baked at 325° for 40 min. Not quite done so baked 5 minutes more. Result: I don’t miss the stevia in the custard - there is plenty of sweet from the sweet dairy whey. This is very good. But next time I’d like to try pre-baking the crust (without fruit) and let it chill before adding fruit combo, and custard. I would add the cinnamon mixture to the custard rather than sprinkling on the fruit, since the fruit won’t get a pre-bake.


  14. Low-Carb Berry Clafoutis with Almond-Coconut Crust, Test version 2

  15. The crust for this version is not as thick as version 1, and I prebake it before adding the fruit, more like the original clafoutis. If you use the stevia in the custard, use less sweet dairy whey.

  16. Almond-Coconut Crust:

    1. 3 - 4 Tbsp cold butter

    2. 1 - 1 1/2 Tbsp cold water


  17. 1/3 cup almond meal

  18. 1/3 cup coconut flour

  19. pinch sea salt

  20. 1/2 tsp date sugar or sweet dairy whey (optional)

  21. Butter bottom and sides of pan, then press crust into bottom and about 1/4” up the sides of the pan. Chill in refrigerator at least 2 hours, or overnight.

  22. Fruit and Custard:


    1. 2/3 tsp cinnamon

    2. 1 - 1 1/2 tsp sweet dairy whey

    3. 1 tsp vanilla

    4. 1 Tbsp melted butter


  23. 1 bag of frozen mixed berries

  24. 2 eggs, beaten

  25. 3/4 cup milk

  26. 1/2 cup heavy cream

  27. 4 drops liquid stevia extract (optional)

  28. Preheat oven to 425° F, then bake 10-15 minutes, watching carefully that it doesn’t burn. Remove pan and turn oven off. Cool and chill baked crust. Remove from fridge and let warm a bit.

  29. Preheat oven to 325° F. Spread berries in two layers over crust, cutting strawberries into pieces about the same size as the other berries.

  30. Beat eggs, and milk, whisk in milk, cream and liquid stevia then add remaining ingredients. Pour over fruit and bake for 30-45 min, until custard tests done to a knife test..

  31. Testing

  32. not yet


Plum Clafoutis

This recipe is adapted from FineCooking.com. Of course you can use other fruits such as peach, apricot, nectarine, cherries, figs or berries. This is very similar to my Peach or Plum Kuchen recipe - without the crust, so is great if you are avoiding grains. NOTE: if you are avoiding grains or gluten, use tapioca starch in the custard instead of flour.

If you don’t have amaretto, or are not adding almonds, use all brandy (2 Tbsp total).

Serves 4 - 6.


Preparation

Almonds

  1. 1.Optional: Presoak almonds overnight, then drain. Turn out onto toweling, to remove excess water on surface.

  2. 2.Next day: Preheat oven to 350° F, with rack in center of oven.

  3. 3.When almonds are mostly dry, arrange them in pie pan, and toast in oven until pale golden, 3 - 5 minutes. Transfer to small bowl to cool, then stir in 1 Tbsp sugar.

Fruit

  1. 4.Return pan to oven & raise temperature to 425° F.

  2. 5.Prepare fruit: Remove stone/pit. Halve cherries or quarter plums. For peaches & nectarines, remove peel then cut into 8 wedges. Large berries can be halved, smaller ones left whole. Toss with 1/8 tsp stevia and set aside.

  3. 6.Melt butter in skillet over medium-high heat. When bubbling, add plums (or other fruit) and cook, turning, until beginning to soften, 1 - 2 minutes. Reduce heat to medium low and cook until fruit juices thicken to a thin syrup, 1 - 2 minutes.

  4. 7.Off heat; stir in brandy and amaretto.

Custard

  1. 8.Whisk together flour/starch, salt and stevia/sugar. Whisk in eggs until completely smooth, then whisk in the milk, cream and vanilla extract.

Clafoutis

  1. 9.Remove hot pie pan from oven and butter it carefully. Pour in fruit/syrup mixture and spread evenly. Pour custard over fruit (pan will be very full). Bake until puffy and center is set (knife test), about 15 minutes. Sprinkle reserved almond topping over batter halfway through baking.

  2. 10.Cool clafoutis on rack, 10 - 15 minutes. Don’t be alarmed when it deflates.

  3. 11.Dust with powdered sugar if desired, and serve.


Ingredients & Equipment

Almonds

  1. 1 Tbsp sliced almonds

  2. 1 Tbsp rapadura sugar

Fruit

  1. 12 oz fruit (3 - 5 plums, pitted & quartered; larger fruit should be cut into smaller wedges)

  2. 1/8 tsp stevia extract powder  (or 3 Tbsp rapadura sugar)

  3. 1 Tbsp brandy

  4. 1 Tbsp amaretto

  5. 2 Tbsp unsalted butter, plus extra for pie pan

Custard

  1. 1/3 cup unbleached white flour or tapioca starch

  2. 1/4 tsp unrefined sea salt

  3. 1/8 tsp stevia extract powder (or 3 Tbsp rapadura sugar)

  4. 3 fresh, large eggs

  5. 3/4 cup whole milk

  6. 1/4 cup heavy cream

  7. 1 tsp pure vanilla extract

Decoration

  1. powdered sugar (optional, for dusting)

Equipment

  1. jar (for soaking almonds, optional)

  2. ceramic or metal pie pan (not glass)

  3. 10” cast iron skillet

  4. medium bowl




Apple Clafoutis

This recipe is adapted from FrenchFood.about.com. It is prepared the same as the cherry version above, but includes some additional flavors.

Serves 6 - 8. See also below for a blackberry & orange zest variation.

Ingredients & Equipment:

  1. 4 egg yolks, lightly beaten

  2. 1 cup unbleached white flour, OR 1 cup tapioca flour, OR 1/3 cup arrowroot

  3. 2 cups warm milk or milk/cream mixture

  4. 1/4 - 3/4 cup sugar (depending on desired sweetness) OR 1/8 - 1/4 tsp stevia extract powder plus 1 - 2 Tbsp honey

  5. 2 Tbsp butter, melted

  6. 2 Tbsp brandy, or 2 tsp real vanilla extract

  7. 1 tsp freshly grated lemon zest

  8. 1/2 tsp ground cinnamon

  9. pinch unrefined sea salt

  10. 1 - 2 Tbsp soft butter (to butter the pan)

  11. 4 cups sweet-tart apples, sliced

  12. small bowl

  13. 9” square baking dish or 9” round deep dish pie pan


Process:

  1. 1.Beat eggs lightly in small bowl; gradually stir in the flour (or substitute). When smooth, beat in milk, sweetener, melted butter, brandy, zest and cinnamon, along with a tiny pinch of salt.

  2. 2.Preheat oven to 359° F. Generously butter a large shallow baking dish and pour a very thin layer of the batter across the bottom of the pan.

  3. 3.Place in hot oven for 2 - 3 minutes, just long enough for the batter to begin to set. Remove from oven and set on heatproof surface.

  4. 4.Arrange apple slices over the batter in a fan pattern at center of pan, then pour remaining batter carefully over all.

  5. 5.Bake about 30 - 35 minutes; it should be golden brown and slightly puffed. Check a couple times while baking to see if it is starting to puff evenly in large bubbles. Pierce bubbles with skewer or fork.

  6. 6.Serve warm, sprinkling to with sieved powdered sugar. Pour cold heavy cream over, or ladle whipped cream over when you serve.


  1. Pear Clafoutis Variation

Prepare as above for Apple Clafoutis, except use 4 cups freshly sliced pears, and 1 tsp nutmeg; omit the lemon zest.


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Sources:

  1. Vegetarian Epicure Book 2, by Anna Thomas

  2. http://frenchfood.about.com/od/toprecipes/tp/clafouti.htm

  3. http://www.epicurious.com/recipes/member/views/JULIA-CHILDS-CLAFOUTIS-1270672



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Creamy Pudding with Raspberries & Whipped Cream

photo from Wikipedia

Clafoutis: French Baked Pudding