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Clafouti - French Apple Custard (Diabetic/Low sodium friendly)

post #1 of 7
Thread Starter 

Ingredients:
 

4 cup granny smith apples -  peeled cored sliced =or=-
4 cup rome apples, peeled cored sliced
1 1/2 cup whole milk
4 eggs
1/2 cup all-purpose flour, sifted
1/4 cup sugar or Splenda
1 1/2 tsp pure vanilla extract

a couple TBS of dark rum is also good – the alcohol cooks out
 

Instructions:

Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature.

Food Exchange per serving: 1 FRUIT EXCH + 1/2 WHOLE MILK EXCH
CAL: 148;
CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg;
LOW-SODIUM DIETS:

Adapted from The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.;M.S. and Katharine Middleton

post #2 of 7

I haven't made clafouti in a while. Maybe i will do that today. It's good with any and all fruit.

Brabanters and Appenzeller Spitzhaubens. My BYC page http://www.backyardchickens.com/a/hallerlakes-member-page

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Brabanters and Appenzeller Spitzhaubens. My BYC page http://www.backyardchickens.com/a/hallerlakes-member-page

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post #3 of 7

This is one of my favorite things to make! I let the apple slices sit in a little lemon juice, lemon zest and sugar while I prep the rest and it gives this little tang... mmmmmmmm

 

This is also really good with plums, cherries, peaches, whatever!! 

Ok, now I know what I am making tonight!

We are hoping to expand our family through open adoption.

Please visit our site: http://www.iheartadoption.org/users/thadandanna

Chestnut Ridge Farm- Raising pasture-raised poultry, eggs and pork in the North Carolina foothills.

 

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We are hoping to expand our family through open adoption.

Please visit our site: http://www.iheartadoption.org/users/thadandanna

Chestnut Ridge Farm- Raising pasture-raised poultry, eggs and pork in the North Carolina foothills.

 

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post #4 of 7
Thread Starter 

With Italian plums in season it is wonderfull, and of course with either sweet or tart cherries. I have also made it with a combination of apples and bananas flavored with rum - divine!

post #5 of 7
Thread Starter 

Is that a Maran rooster in your pic? I have all Marans city chicks but was slipped a roo by mistake (they were just pullets). Sadly I have to get rid of him - but they are gorgeous! I also see you use Poupoules/Poupoulles as your ID. You must either be French or a serious francophile to know the term smile.png

post #6 of 7

Old thread here I know. I've only made one clafoutis in the past and used duck eggs. Anyone here ever try making clafoutis with goose egg? I was thinking of giving it a try here as I have a bunch of them and thought that the extra richness might work well. Seeing as I am not that familiar with clafouti and I have to switch it all over to gluten free already, I wasn't sure how flexible the recipes for this dessert is. Has anyone here used goose eggs for this? How did it go?

post #7 of 7
Thread Starter 
I have never cooked with either goose or duck eggs, I just know them to be very fatty/rich. No reason why they would not work in a recipe like this.Sometimes I lighten my batter by using half milk and half beer or soda water.
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