This clafoutis has cardamom, which is not a usual ingredient for it. However, it gives that tiny twist that will make you appreciate its inclusion in the recipe. When I made this for my family, my husband told me that it tasted as good as the one in the wedding. He proceeded to eat at least two slices. He loved eating this with a scoop of ice cream on top, but you can eat it however you want to eat it. He’s just a fan of rich desserts and making them even richer. I am sure your family will love this.
See what our friends from The Kitchn have to say about this recipe:
“If you’ve never been acquainted with the French dessert clafoutis, now is the time to remedy that. It gets mixed up in just one bowl, can be customized with any stone fruit you have a lot of, and bakes up with a soft, custardy texture. When you find yourself at a farm stand or farmers market with a deal on ripe stone fruit that you just can’t ignore, it’s time to make clafoutis for a crowd.”
This clafoutis is for everyone- they will love it even though they haven’t tasted one before. It’s an easy dessert that’s pleasing to the eyes and pleasing to the taste.
Ingredients
1 1/2 pounds stone fruit, such as plums, cherries, peaches, nectarines, and apricots
5 large Eggland’s eggs
1 cup Domino granulated sugar
1/2 teaspoon McCormick ground cardamom
1/2 teaspoon fine salt
1 cup Gold Medal all-purpose flour
2 cups Borden whole milk
3 tablespoons Land O Lakes unsalted butter, melted, plus more for coating the baking dish
1 teaspoon McCormick vanilla extract
Domino Powdered sugar, for dusting (optional)
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking dish generously with butter.
Halve the fruit, then remove and discard the pits. Cut into 1/2- to 3/4-inch-thick slices. Place in the baking dish and arrange into a single layer; set aside.
Combine the eggs, sugar, cardamom, and salt in a large bowl and whisk until smooth and the sugar is dissolved. Add the flour and whisk until just smooth. Add the milk, 3 tablespoons butter, and vanilla and whisk until just combined. Slowly pour over the fruit (to prevent the fruit from floating) in the prepared baking dish.
Bake until set, puffed, and light golden-brown around the edges, about 50 minutes. Place the baking dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Cut into squares, dust with powdered sugar if using, and serve warm.
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Quick Tip: You can use any type of stone fruit for this.
Thanks again to The Kitchn for this amazing recipe.
