Apple walnut clafoutis
Before I started blogging I had never heard of clafoutis, let alone tasted one. But I kept seeing gorgeous examples of this incredibly versatile and yet so easy dish around the internet quite often until I decided it was time to try it for myself. The first clafoutis I mad was of the traditional kind. I have read that “historically” clafoutis are made with cherries, so that is what I did for making my first clafoutis. And it was delicious but I thought at the time that it could be better. I think in all likelyhood that it
was the cherries that were to blame here as they were not as sweet as I like my cherries to be.
So when I read about the Monthly Mingle subject for this month being “Brunch” I figured I would make another clafoutis. What better dish to serve at a brunch then a lovely clafoutis which can be eaten warm or cold? Perfect!
Given that it is apple season I wanted to make an apple version and thought that walnuts would go well as well as cinnamon. Basically apple pie flavors but without the apple pie… And delicious it was! I mean; the cherry clafoutis was nice, but this one was ten times better in terms of taste!! Now I truly love apple and cinnamon together. The smell alone of cinnamon makes me truly happy. It brings back childhood memories of mum baking apple pie (the only thing she ever baked apart from cake I think..lol ) and autumn in general. We always went to an orchard that I believe was owned by the company my dad worked for and each autumn we would receive loads of apples, so naturally they had to be put into something or eaten as is. So apple pie it was…
- About 3 or 4 apples
- 2 large eggs + 1 yolk
- 1/2 cup blond cane sugar (100 gr)
- 1 oz cornstarch (16 gr)
- 1 oz all purpose flour (16 gr)
- 7/8 cup whole milk, cold (200 ml)
- 1 vanilla, seeds removed
- 1/2 cup heavy cream (120 ml)
- walnuts, chopped
- ground cinnamon
- Preheat your oven at 180 C.
- Peel the apples and cut into cubes or slices whatever you feel is best for the oven dish you are using
- Beat the eggs and yolk with the sugar.
- Add the vanilla seeds and mix.
- Dilute the cornstarch in the cold milk.
- Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous. Add ground cinnamon to your liking.
- Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
- Divide the apple and walnuts between them and pour the cream over.
- Sprinkle with ground cinnamon and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
- When ready to serve, you can sprinkle chopped walnuts on top.
I think this particular dish is best served while still warm. It’s good when cold, but it is even better when still warm. I sprinkled it with icing sugar for the photo but that is not really necessary as it is sweet enough as it is!
So I am officially sending this to the Monthly Mingle !