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

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by sumu, Jan 17, 2013.

  1. sumu

    sumu In the Brooder

    Jun 27, 2012

    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


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

  2. hallerlake

    hallerlake Songster

    May 30, 2010
    I haven't made clafouti in a while. Maybe i will do that today. It's good with any and all fruit.
  3. Poupoulles

    Poupoulles Songster

    Jul 17, 2007
    Mayberry (really!)
    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!
  4. sumu

    sumu In the Brooder

    Jun 27, 2012
    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!
  5. sumu

    sumu In the Brooder

    Jun 27, 2012
    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 [​IMG]

  6. Tivona

    Tivona Songster

    Jun 2, 2011
    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?
  7. sumu

    sumu In the Brooder

    Jun 27, 2012
    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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