Clafouti

Clafouti (also spelled clafoutis) is a traditional French dessert originating from the Limousin region. It is a type of baked custard that typically features fruit—most commonly cherries—arranged in a buttered dish and covered with a thick flan-like batter. The dessert is then baked until it achieves a golden-brown crust.

History

Clafouti has its roots in the rural traditions of the Limousin region, where it was originally made with the local black cherries. The name "clafouti" is derived from the Occitan word "clafir," meaning "to fill," which refers to the process of filling the dish with cherries. Over time, the dessert has gained popularity throughout France and beyond, with various adaptations and fruit substitutions.

Ingredients

The classic clafouti recipe includes the following ingredients:

• Cherries (traditionally unpitted)
• Milk
• Eggs
• Flour
• Sugar
• Butter
• Vanilla extract (optional)
• Salt

Preparation

1. Preheat the oven to 180°C (350°F). 2. Butter a baking dish and arrange the cherries in a single layer. 3. In a mixing bowl, whisk together the eggs and sugar until well combined. 4. Add the flour and salt, and mix until smooth. 5. Gradually add the milk and vanilla extract, continuing to whisk until the batter is smooth and free of lumps. 6. Pour the batter over the cherries in the baking dish. 7. Bake for 35-45 minutes, or until the clafouti is set and the top is golden brown. 8. Allow to cool slightly before serving. It can be served warm or at room temperature, often dusted with powdered sugar.

Variations

While cherries are the traditional fruit used in clafouti, other fruits can be used to create variations of the dessert. Some popular alternatives include:

• Apples
• Pears
• Plums
• Berries (such as blueberries or raspberries)

When made with fruits other than cherries, the dessert is sometimes referred to as a "flognarde" or "flaugnarde."

Related Pages

• French cuisine
• Custard
• Dessert
• Cherry
• Limousin

See Also

• List of French desserts
• List of custard desserts

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