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Archive for February 14th, 2013

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Happy Valentines Day! I can’t believe it’s the middle of February! And on top of it, it’s Valentine’s Day — do you have something wonderful planned for your partner? Or do you wait for the weekend?

We had our good friends Rae and Mon over for dinner a couple of weeks ago and I made this new rendition of the clafoutis we made in Lyon; I dare say I like this one a touch more, or at least it hit my taste buds perfectly. The warming spices of the cinnamon go well with the apple and the pudding. I will surely make this again.

Apple Cinnamon Clafoutis

Makes 6 Claffoutis about 10cm or 4 inches in diametre

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 80 g granulated sugar
  • 40 g all purposes unbleached white flour
  • 100 mL Carnation Evaporated Milk (or cream)
  • 150 mL milk (I used skim)
  • 1 tsp vanilla
  • 1/2 tsp lemon jest
  • 2 ripe sugar crisp apples

Cinnamon Slurry:

  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 2 tbsp brown sugar

Directions:

  1. Pre-heat oven to 175° C (350° F).
  2. Butter the pans and dust with sugar until sides and bottom are totally coated.
  3. Combine the melted butter, cinnamon and brown sugar into a slurry. Pour into a squeeze container like this. Set aside.
  4. In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream with the vanilla and lemon zest combined into the flour and then add the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
  5. Peel and cut up the apples into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Pour the pudding mix in about 1/2 way into each cavity and squeeze a pattern of the brown sugar cinnamon slurry on top; add the remaining pudding mix and squeeze a bit more of the slurry onto each one.
  6. Bake for about 45-60 minutes or until firmly set. Cool in pans and remove carefully.
    Set aside.
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Pipe the Slurry over each pudding (I actually snuck a layer in between)

This time I made the microwave caramel sauce, if you want more, follow Tracey’s recipe.

Salted Caramel Sauce:

Makes just enough sauce to scantly decorate the clafoutis (there is enough sugar in the clafoutis without the sauce, it’s just lovely to decorate)

Ingredients:

  • 1/2 cup sugar
  • 1 tbsp corn syrup
  • 1 tbsp water
  • splash of lemon juice
  • 1/4 cup hot heavy cream
  • 1/2 tablespoon unsalted butter
  • 1 tsp sea salt

Directions:

  1. Combine the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup.
  2. Microwave until the caramel is just barely starting to take on some color, 4-6 minutes (depending on your microwave).
  3. Remove from the microwave and allow to sit. Don’t be tempted to keep reheating the caramel in the microwave until it is darker, it will become darker on its own.
  4. Combine the warm cream/milk with the salt.
  5. Slowly add the warm cream/milk and stir until well combined (be careful, it’s very hot still). Add the butter and stir until melted. Cool completely.

Assembly:

  1. Warm the clafoutis in the oven for about 10 minutes.
  2. On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
  3. Carefully place one clafoutis into the centre of the sauce and serve warm.
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There is a similar ratio of apples to pudding in this romantic dessert. The caramel was meant for the dessert, not your partner’s…

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The slurry caramelizes within the clafoutis in the pan and the incredible flavour of cinnamon and brown sugar are woven throughout the pudding. Oh my.

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