The rustic French dessert, clafouti (pronounced kla-foo-TEE), is a cross between a dense custard and a cake, and can be made with large variety of fruits, including blueberries, strawberries, cherries, peaches, pears or plums. It's at its best when served warm topped with lightly sweetened whipped cream.
2/3 cup granulated sugar
1/2 cup (1 stick) butter, room temperature
4 large eggs
1 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups fruit such as blueberries, strawberries, blackberries, cherries, peaches, pears or plums
- Preheat oven to 375°F (190°C). Lightly greased 9-inch quiche dish or cake pan; set aside.
- Beat sugar and butter in mixer bowl until light and fluffy. Beat in eggs until well blended. Add flour, lemon juice, vanilla, nutmeg and salt; beat until smooth.
- Fold fruit into batter. Spread in prepared quiche dish or cake pan.
- Bake n center of preheated 375°F (190°C) oven until top is lightly browned and knife inserted in center comes out clean, 40 to 50 minutes.
- Cool on wire rack.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 282; Total Fat: 14g; Saturated fat: 8g; Polyunsaturated fat: 1g; Monounsaturated fat: 4g; Cholesterol: 124mg; Sodium: 74mg; Carbohydrates: 34g; Dietary Fiber: 1g; Protein: 5g; Vitamin A: 510.3IU; Vitamin D: 29IU; Folate: 43.3mcg; Calcium: 22.5mg; Iron: 1.3mg; Choline: 69.4mg.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).