I made a clafouti w/bananas following the recipe below from Smitten Kitchen as adapted from the NYT.
I made two minor changes--
1. Extra cream-Recipe calls for 3/4 cups milk and 3/4 cups cream. I had a TON of cream to get rid of so I used all cream and no milk.
2. 45 minutes baking time- the directions indicated that I should bake for about 40 minutes but after 40 minutes I inserted a knife and it did not come out clean so I baked for 5 more.
The color was gorgeous, the the texture was perfect, the smell was delicious, the taste . . . eggy and kind of more like a savory custard or rich quiche gone bad than a dessert. It wasn't g-d awful, it just wasn't that good. Why?
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