Now the traditional way of making clafoutis is with black cherries. The chance of getting black cherries in Nairobi is about nil. No despair, I decided to make the same dish but with caramelized apples. Now a clafoutis made with any other fruits than black cherries is called a flognarde. Meaning that if you cannot find apples, which I now you can, use any other fruits and be creative to your heart desires.
I know flognarde is a tongue twister for the non-French speakers. Sorry, I am sincerely sorry and excuse me if I giggle when you pronounce the word.
You may think you have many elements in this dessert. Actually, once you lay out all the ingredients the procedure is easy and fast. I do it in a large oven-proof dish. However, you may use individual ramekins if you wish.
- 1 kg of apples, peeled, cored and quartered or cut in cubes if using ramekins
- 50 gr of butter
- 100 gr of brown sugar
- 75 gr sugar
- 100 gr of flour
- 4 large eggs
- 160 ml of cream
- 160 ml of milk
- 1 tsp. of vanilla essence
- 60 gr of melted butter
- Icing sugar for dusting
- Cook the apples with the 50 gr of butter until lightly colored
- Add the brown sugar and further cook until the apple are soft and cooked.
- Transfer the cooked caramelized apples in the baking dish
- In a bowl mix the flour, sugar, cream, milk, egg, melted butter and vanilla essence
- Strain the mixture over the cooked apples
- Bake at 180 Celsius for 30 to 40 minutes. The flognarde is done when it has risen
It is nicer served warm or at room temperature. For serving dust with icing sugar. Warning, the icing sugar will melt when the flognarde is hot.