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

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

  1. sumu

    sumu Out Of 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 Chillin' With My Peeps

    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 Chillin' With My Peeps

    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 Out Of 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 Out Of 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 Chillin' With My Peeps

    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 Out Of 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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