A couple of weeks ago Laurel and I attended a super fun cooking class at the Museum of Science and I have been meaning to post about the divine clementine clafoutis that was served. If you’re similarly overrun with peak season clementines, consider trying this fabulous, simple recipe. I plan on making it this weekend for brunch dessert.
Clementines from Spain Clafoutis
1. Preheat oven to 350 degrees. Butter a 10-inch round pie plate or dish on the bottom and sides. Dust with flour, making sure to cover the buttered surfaces and discard any flour that does not stick.
2. In a large bowl, whisk eggs well. Add granulated sugar and salt and whisk. Add cream, milk, vanilla, and Clementines from Spain zest and whisk until smooth. Add flour and whisk to combine.
3. Layer Clementines from Spain sections in prepared dish and pour in batter as close to the top as you can. Bake for about 40 minutes or until it is golden and a knife can be inserted in the middle and come out clean. Sift powdered sugar over the top and serve.
The recipe calls for a ½ cup of flour, and from the positioning in the order of ingredients, this initially seems to refer to the flour needed to coat the baking dish in step 1. However, flour also is called for in step 2 for the actual clafoutis. From the other ingredient proportions in this recipe I recommend using the ½ cup of flour for step 2 and extra flour for dusting in step 1.
Also, obviously this recipe comes courtesy of Clementines from Spain but if you can't find this brand at your market, substitute with an available brand.
For more clementine inspired recipes, click here. At the cooking class we made the Chicken Tortillas with Clementines from Spain Black Bean Salsa and Chipotle Sour Cream and they were yummy!