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:
- Pre-heat oven to 175° C (350° F).
- Butter the pans and dust with sugar until sides and bottom are totally coated.
- Combine the melted butter, cinnamon and brown sugar into a slurry. Pour into a squeeze container like this. Set aside.
- 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.
- 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.
- Bake for about 45-60 minutes or until firmly set. Cool in pans and remove carefully.
Set aside.
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:
- Combine the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup.
- Microwave until the caramel is just barely starting to take on some color, 4-6 minutes (depending on your microwave).
- 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.
- Combine the warm cream/milk with the salt.
- 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:
- Warm the clafoutis in the oven for about 10 minutes.
- On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
- Carefully place one clafoutis into the centre of the sauce and serve warm.
These must have been a wonderful way to end your meal…they look delicious.
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Thank you so much Karen for the lovely compliment.
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When I was a child, Catholics did not eat meat on any Friday. Now it’s just during Lent. Bill would go nuts if it was everyday…LOL…I have to rack my brain for Fridays as it is 🙂
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Thanks Liz.
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I love making apple clafouti, and the addition of the slurry and the caramel sauce…wow! A lovely Valentine’s dessert and I think the individual portions are so fun.
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Thank you kindly Betsy, I hadn’t realized that clafoutis could be made as a large ‘cake’ and to slice it until I saw Charlie make one. The individual servings make for lovely presentation.
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Apples and cinnamon are some of my favorite flavors in a dessert Eva! I don’t recall if we’ve ever made a clafoutis before. I don’t think we have. I’m going to have to remedy that for sure! I hope you had a wonderful Valentine’s Day!
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Thanks Kristy, I sure hope you do try it, it’s easy and it’s elegant! The flavours were lovely in this context.
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Hi Eva, I hope you had a nice Valentine’s day! I am a clafoutis fan and the idea of salted caramel is positively curling my toes… the base of apple cinnamon also sounds delightful. Love the use of the muffin tin – perfect. I feel entirely at home with the mix of imperial and metric measurements ;-).
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Thanks Kelly, I often struggle with using both, metric is do much more accurate using weights instead of volumes, but I know our friends down south prefer imperial. Every kitchen should have a scale that tares; even if you’re just using it for portion control.
By the way, have you seen The Canada’s Food Guide protein portion size is now 75g? What do you think? My rule has been 100g, particularly when its not red meat.
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Hi Eva, I don’t follow the Canada Food Guide but protein intake will vary considerably depending on weight, age and activity levels. My range is somewhere closer to yours. By the way, a blog you might really enjoy is Yoni Freedhoff’s ‘Weighty Matters’ he takes on the food industry with a vengeance and is very comfortable exposing the folly behind government (and quasi-government) food policy: http://www.weightymatters.ca.
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Thank you for the link Kelly. Having been in the food packaging industry for almost 8 years now, I am constantly surprised at the bureaucracy of food labeling which doesn’t make it any easier for the consumer. It’s almost like you have to know ‘the code’! I’m sure I’ll enjoy this blog.
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Oh, how I love an eggy clafoutis…but I’ve never made an apple version! I need to remedy that soon. And I’d forgotten about making microwave caramel…so, so easy! And perfect with your mini clafoutis…what a delicious combo!
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Thank you kindly Liz. Although I did love Chef’s version of pear and chocolate, this one is very warming; apples and cinnamon are so North American.
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Oh my! More like oh my gosh these look so lush and “more”ish, Eva! I wondered what clafoutis is, is it the dishes used, the type of pudding or the way it is cooked? Anyway, I’ll be making these for sure! They are perfect any time, I’m glad you had a lovely Valenti e’s Day! xx
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Thanks Barbara! They are certainly moreish! They are indeed a pudding, similar to bread pudding sans bread.
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Eva this is a beautiful dessert! And 🙂 I love the jumping heart. It is both understated and effective.
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Thank you Zsuzsa, the dessert was very lovely.
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Hope you and JT had a wonderful V-Day Eva!!
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Hi Jed, thank you kindly. JT made me a wonderful fresh tuna Niçoisse and I made an equally delicious Crêpe Suzettes. Red roses were waiting for me when I got home from work. 😉
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Eva, very exquisite and fine dining! I am captivated with the ingredients and assembling. So much love and creativity with this. Loving the slurry!!
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Thank you kindly Judy, I’ve had mixed reviews with my terminology for the slurry, but it’s still quite tasty none-the-less.
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OK this is weird. Didn’t you say the other day I wasn’t showing up in your feed? Well, you’re not showing up in mine. WordPress can’t keep us apart. I’ll have to do what I’ve done before when this has happened, unsubscribe and resubscribe. Maybe that will work. Now where was I… oh yes, cinnamon rules!
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Thanks Greg, it’s still one of the more robust platforms out there! Thanks for sticking with me, I appreciate it.
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wow love this! came over from charles’ and this caught my eye immediately. love calfoutis, love all custard-based dessert really, and lovely spin on the classic cherry clafoutis using seasonal apples. and with the caramel? yum. wish I had someone make this for me for vday. ah well. I can drool at your photos. x
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Thank you for your lovely words Shuhan, it is a very tasty dessert. Believe it or not, I’ve never had the traditional cherry version!
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Lovely take on clafoutis Eva – I’ve only ever had cherry ones, but apple-cinnamon… why not? It’s a perfect combination, and with that sauce too… I bet it was fabulous.
It looks very neat and professionally presented too – great job, although I’m sorry, I must admit I’m not entirely sold on the word “slurry”… makes me think of cement or hot dogs or something :D.
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Thanks Charles, it was very tasty indeed. I had searched for an alternative way to describe the sugar mix but couldn’t think of it, the slurry is definitely cement driven, but I was just looking for a particular viscosity.
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What about “loose paste”? 😀
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Perfect! Thank you!
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Eva, your mini-clafoutis look so rich and delicious! I suppose the cream is the typical “lyonnais” touch 😉 I have always been making my clafoutis with milk only (actually I have always considered clafoutis among the lightest and healthiest baked desserts: hardly any fat and since I put just a tiny amount of sugar…). I have never tried them with apples though. Wonderful fragrant dessert idea for this time of the year!
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Thank you kindly Sissi, you really don’t need the cream because it’s so flavourful as is, and the eggs provide the richness in this lovely dessert. Next time I will try it with just milk, thank you for the suggestion.
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Another delicious pudding cake. This abandons ANY pretense of being good for you … the apple is just a small part of the orgasmic experience. 🙂
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Thank you Maria, true, it’s not actually good for you, but it’s not terrible either! Three eggs over six desserts is not a huge amount of fat. But then there’s sugar…
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Happy Valentines Day Eva! A beautiful dessert to serve for that special someone 🙂
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Thank you kindly Lorraine, hope Mr. NQN spoiled you!
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Wow, Eva! You really created a masterpiece here. Apples & cinnamon go so well together and that pudding sounds delicious. Liked your suggestion of using ice cream to top them off, only, must it be instead of the salted caramel? Why not with? I’m no expert at making caramel but, believe me, with the thought of both on top of these clafoutis, I’d keep practicing until I got it right!
I hope you and JT are having a wonderful Valentine’s Day.
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Thank you kindly John, it was a lovely valentines day; JT made a delicious Niçoisse salad with fresh seared tuna with sesame seeds. For dessert I made crêpe Suzette’s and I even flambéed it. Very tasty. Hope you have fun with miss C today. Wish I could have joined your adventure. Dress warm, it’s blustery cold here and Chicago is usually worse with winds.
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I love the look of the cinnamon slurry. And that salted caramel sauce sounds divine. Thanks for your lovely comment on my blog. Yes, one if wise to check trip advisor. Carl had a look at it last night as he thought my blog post was a little harsh but when he read other people’s reviews of the place he thought I’d been fairly mild! xx
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The hotel was very disappointing for you non the less. Thank you for your kind words Charlie, the clafoutis was very lovely.
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I’ve not made a clafoutis yet, I keep meaning to though. Yours look amazing. I believe they’re not too fashionable in the UK as they’re a version of a savoury Yorkshire pudding.
Definitely giving these a go though.
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Thanks David, I think once you make this you will make it again and again because its so easy and your guests will love it! Let me know when you give it a try!
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Reblogged this on Tudor's MenuBar and commented:
Hi folks! and Happy Valentine’s Day!
Wonderful recipe to share with your Valentine today from the amazing Kitchen Inspirations blog by Eva Taylor!
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Happy Valentine’s Day! No one to share these goodies for me. But I might bake a tray of these and indulge at the weekend.
They look amazing, I have to say Eva your desserts are awesome!
Thank you so much and I hope you have a great day!
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Thanks Tudor, you should definitely make this, it’s really awesome and if you can’t get hang of the caramel sauce, don’t worry, it really doesn’t need it. You could just have a scoop of vanilla ice cream with it.
It’s terrible dreary and dark day in Toronto, such a contrast to yesterday which was gorgeous and sunny. Sigh, that’s February for you.
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Happy Valentine’s Day! I am sure making this dessert brought back wonderful memories of you trip. Like that it is served warm.
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Thanks Norma, I really enjoyed the warm spice of the cinnamon, and warm is really the only way to go, particularly this time of year.
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Happy Valentines Day!
We love cinnamon! The clafoutis looks really tempting with the gorgeous caramel!
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Thank you very much Angie, we love cinnamon too! This was a very nice change to the pear and chocolate version we made while in Lyon.
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This is really naughty 🙂 You’ve combined cinnamon and dessert here – another thing I’m really crazy for (like with lemon desserts)! Looking forward to making these… They look lovely!
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Oh I like the sound of that Fati, a naughty dessert! Hope you enjoy it as much as we did.
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This looks like a very decadent clafloutis with the cinnamon swirl and caramel sauce. I have never seen anything like it. This is definitely a dessert to remember for the future!
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Thanks Barb, it’s so easy to make and has a lot of wow in it. Hope you like it.
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Happy Valentines Day my friend!
I am sure you and your guests enjoyed this delicious treat very very much!
Cheers
CCU
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Thanks CCU, it was a lovely valentine’s day.
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