Rhubarb And Vanilla Clafoutis
This rhubarb clafoutis is a delightful blend of tangy forced rhubarb, rich vanilla custard, and a hint of sweetness. The tender rhubarb pairs beautifully with the creamy custard, making each bite a burst of flavor. Bake this classic French dessert for a cozy and elegant treat that will surely impress your guests. Serve warm with a dollop of crème fraîche for a perfect finishing touch.
— Constant Cookbook
Ingredients
- 20g/¾oz butter
- 400g/14¼oz forced rhubarb
- 2 tbsp granulated sugar
- 1 vanilla pod
- 150ml/5¾fl oz full-fat milk
- 150ml/5¾fl oz double cream
- 3 free-range egg yolks
- 2 free-range whole eggs
- 120g/4¼oz caster sugar
- 25g/1oz plain flour
- , to taste icing sugar
- , to taste crème fraîche
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.
- For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.
- In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.
- Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.
- Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.
- Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.
- Serve straightaway with a dusting of icing sugar and crème fraîche, to taste.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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