The Abbess’s Apricot And Almond Clafoutis

Name: The Abbess’s Apricot and Almond Clafoutis (Upgraded)
Total time: 1 h 5 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 1/2 cups Whole Milk; 1/2 cup Granulated Sugar; 4 Large Eggs; 1/4 cup All-Purpose Flour; 1 tsp Vanilla Extract; 1/2 tsp Almond Extract; 1 tbsp Dark Rum; 1/4 tsp Salt; 1 lb Apricots-halved and pitted; 1/4 cup Sliced Almonds; 2 tbsp Butter-melted; 2 tbsp Turbinado Sugar

⏱1h 5m

👥6

🔥300 cal

Medium

🍽️Holiday

A slightly more refined version of the classic clafoutis, using almond extract and a touch of rum for added depth of flavor.

1 1/2 cups Whole Milk

1/2 cup Granulated Sugar

4 Large Eggs

1/4 cup All-Purpose Flour

1 tsp Vanilla Extract

See all 12 ingredients ↓

(0 reviews)

⏱1h 5m

👥6

🔥300 cal

Medium

🍽️Holiday

A slightly more refined version of the classic clafoutis, using almond extract and a touch of rum for added depth of flavor.

#Dessert #French #Fruit #Baked

Instructions

Preheat oven to 350°F (175°C). Butter a 9-inch pie dish or baking dish.
In a large bowl, whisk together all Custard ingredients until smooth.
Arrange the Apricots in the prepared baking dish.
Pour the Custard mixture over the Apricots.
Sprinkle the Sliced Almonds and Turbinado Sugar evenly over the top.
Drizzle the melted Butter over the almonds.
Bake for 50-55 minutes, or until the clafoutis is puffed and golden brown and a knife inserted into the center comes out mostly clean.
Let cool slightly before serving. Dust with powdered sugar if desired.

Ingredients

1 1/2 cups 360 mL Whole Milk
1/2 cup 100 g Granulated Sugar
4 4 Large Eggs
1/4 cup 30 g All-Purpose Flour
1 tsp 5 mL Vanilla Extract
1/2 tsp 2.5 mL Almond Extract
1 tbsp 15 mL Dark Rum
1/4 tsp 1.25 mL Salt
1 lb 450 g Apricots-halved and pitted
1/4 cup 30 g Sliced Almonds
2 tbsp 30 g Butter-melted
2 tbsp 25 g Turbinado Sugar

Equipment

9-inch pie dish or baking dish
Large bowl
Whisk
Measuring cups and spoons

Instructions

Preheat oven to 350°F (175°C). Butter a 9-inch pie dish or baking dish.
In a large bowl, whisk together all Custard ingredients until smooth.
Arrange the Apricots in the prepared baking dish.
Pour the Custard mixture over the Apricots.
Sprinkle the Sliced Almonds and Turbinado Sugar evenly over the top.
Drizzle the melted Butter over the almonds.
Bake for 50-55 minutes, or until the clafoutis is puffed and golden brown and a knife inserted into the center comes out mostly clean.
Let cool slightly before serving. Dust with powdered sugar if desired.

Nutrition per serving

Calories 300

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0 reviews

The Abbess’s Apricot And Almond Clafoutis

The Abbess’s Apricot And Almond Clafoutis

Ratings & Reviews

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