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Before starting this Apricot Clafoutis recipe, make sure you have organised all the necessary ingredients.
Grease a rectangular dish with oil or cooking spray.
Wash the apricots, then cut them in halves and arrange them at the bottom of the dish.
Sprinkle the apricot halves with soft brown sugar.
Split the vanilla pod lengthwise. Add to the milk and place the saucepan on the heat.
Melt the butter over very low heat.
In a mixing bowl, combine the vanilla sugar with the whole eggs...
... and add the castor sugar.
Beat vigorously with a whisk, until pale and fluffy.
Add the flour.
Combine well until homogeneous. There should be no lumps.
Add the hot milk...
... and combine until incorporated.
Add the melted butter.
Combine well. Remove the vanilla pod!
Add the dark rum and combine.
Pour the preparation over the apricot halves...
... until they are completely immersed.
Bake at 180°C (gas 4) on the middle rack...
... for about 45 minutes.
When cooked, remove from the oven. Set aside to cool. This clafoutis can be served warm or cold. However, it is much easier cutting it into portions when cold. This clafoutis will be even tastier if you make it the day before. In that case, cover with cling film and refrigerate until ready to serve.
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