Clafoutis
Fresh off of my tour-de-ventre of New York, I decided to look up a few Eric Ripert recipes and found a super-simple Clafoutis recipe, tweaked it around a bit and executed it like I knew what I was doing (which I don't).
I know you guys have these ingredients in your kitchen (especially if your name is Susie) so you have no excuse not to make this. I went from fridge to fork in less than 3o minutes. The following recipe is for my version, but Ripert does it with raspberries - but Eric Ripert can afford fresh organic raspberries picked by virgin maidens in the Alps... and I had a red plum and an apple in the fridge.
Serves 6-8 (realistically though, probably about 4)
2 tablespoons butter
1/2 cup sugar + more for ramekin
2 large eggs
12 tablespoons heavy cream (or half and half)
2 teaspoons vanilla extract
6 tablespoons all purpose flour
1 red plum and 1/2 apple sliced thinly (or any fruit really)
powdered sugar (optional)
I know you guys have these ingredients in your kitchen (especially if your name is Susie) so you have no excuse not to make this. I went from fridge to fork in less than 3o minutes. The following recipe is for my version, but Ripert does it with raspberries - but Eric Ripert can afford fresh organic raspberries picked by virgin maidens in the Alps... and I had a red plum and an apple in the fridge.
Serves 6-8 (realistically though, probably about 4)
2 tablespoons butter
1/2 cup sugar + more for ramekin
2 large eggs
12 tablespoons heavy cream (or half and half)
2 teaspoons vanilla extract
6 tablespoons all purpose flour
1 red plum and 1/2 apple sliced thinly (or any fruit really)
powdered sugar (optional)
- Heat oven to 400°F. Butter round dish and dust with sugar.
- Whisk egg until frothy and add sugar, cream and vanilla extract; mix to combine.
- Add the all purpose flour and whisk very well.
- Arrange fruit on dish and pour the batter over the fruit.
- Bake for 10-15 minutes until golden brown and the middle is set. (I sprinkled a little extra granulated sugar on top and broiled for a few minutes - if you do this keep an eye on it, I've had a few broils turn into burns)
- Take the sucker out of the oven once set and allow to cool. Sprinkle powdered sugar on top before serving (optional, of course)
recipe courtesy http://aveceric.com
Comments
i had all of those ingredients on hand. you said it would be easy. i took my computer to the kitchen and commenced baking.
1) you did not mention what size pan.
2) i had to bake it for 23 minutes (probably due to pan size differences)
3) you really used TWO TEASPOONS of butter to grease the pan? I hope this is another pan size issue.
4) the part about using caution while broiling really should have been bolded. really. really.
5) i used apples only and added cinnamon to the apples and the crust. delicious.
i miss you. if it wasn't 12:30 i would call you about the broiling thing. really.
kelly