Pumpkin Clafouti Recipes

PUMPKIN CLAFOUTI

Steps:

• 1. Preheat oven to 350°F. Cut the pumpkin or squash in half and scrape out the seeds. Place the halves, cut side up, on a baking sheet, and bake for 1 1/2 hours.
• 2. When cool enough to handle, scrape the flesh into a food processor and blend to a smooth purée. Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl. Spoon the purée into the lined sieve and let it drain in the refrigerator overnight. The next day, pass the drained purée through a fine sieve to yield 2/3 cup (use any remaining purée for another purpose).
• 3. Place the eggs, 3/4 cup of the sugar, the milk, cream, vanilla extract, vanilla pulp, and salt in a blender or food processor. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.
• 4. Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes.
• 5. Preheat oven to 425°F. Brush a 9-inch quiche or pie plate with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Sprinkle the hazelnuts in the pan. Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CLAFOUTIS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
• Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
• Cool 30 to 45 minutes before serving.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.