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Clafouti Report--Julia's Recipe

veebee | Jun 7, 200512:04 PM

Clafouti report—Julia’s recipe
Ok, so I got back in the clafouti saddle again with much better results. This time I used Julia’s recipe posted by LisaN. Thanks Lisa…
Since it’s Julia’s recipe and I can’t resist experimenting, I added about 2 T melted butter to the batter. I also added apricots because I had some and I knew they would be good with the cherries, if not strictly authentic. It was delicious. Like the last clafouti, it was more custardy than cakey, but it was a tender, smooth custard, not the hard, jiggly flan- like custard of my first try. The sugar level was more to my taste as well. The other one was not sweet enough. I still want to do better. It wasn’t as good as the clafouti I had at Chez Papa. I would like a little more lift and a little more cakiness. Next time I think I’ll add just a tad bit more flour and a teaspoon of baking powder. If anyone else tries this recipe, my baking time was 45 minutes rather than 1 hour. I made this for the same friends that I made the first clafouti for and everyone was much happier. It looks good too. Photo was taken about 20 minutes out of the oven. Last summer I made Julia’s galettes for every gathering—with better results each time. This summer, I guess it’s going to be Julia’s clafouti.

Image: http://www.vanessabarrington.com/abou...

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