Apricot Basil Clafoutis | Traditional French Flognarde

Apricot Basil Clafoutis | Traditional French Flognarde

bakingwithnessa

Fresh apricots meet fragrant basil in this beautiful French Apricot Basil Clafoutis! Also known as a traditional French flognarde, this easy summer dessert features a light, custardy batter and juicy seasonal fruit. Elegant enough for guests, simple enough for any day!

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Prep Time 10

Bake / Cook Time 30

STEEP BASIL 1

Total Time 1 40

Course Dessert

Cuisine French

Servings 8

Ingredients

▢ 5 Large Fresh Basil leaves (or 10 small ones)
▢ 8.80 oz (250 g) milk
▢ 17.65 oz (500 g) apricots (About 6 apricots | Pit removed)
▢ 3 Large eggs
▢ 2.85 oz (80 g) granulated sugar
▢ 2.85 oz (80 g) all-purpose flour
▢ 1/16 tsp (0.38 g) sea salt
▢ 3.53 oz (100 g) heavy cream

Instructions

BASIL INFUSED MILK PREPARATION

Revive your basil leaves – Rince the basil under cold water, then transfer them to a bowl of cold water with a handful of ice cubes for about 1 minute.
NOTE: This will allow the leaves to become crunchy and turn into a bright green.
5 Large Fresh Basil leaves
In a medium saucepan, combine the milk and fresh basil. Heat over medium until the milk just barely comes to a light simmer or steaming point. Immediately remove the saucepan from the heat.
Cover the saucepan with a lid to trap the aromatic oils and let it sit for 30 to 60 minutes., The fat in the dairy acts as an excellent vehicle for absorbing and lingering on these flavors.
Pour the mixture through a fine-mesh sieve. Press the leaves gently with the back of a spoon to release excess liquid, then discard the spent leaves.
8.80 oz milk

APRICOT BASIL CLAFOUTIS PREPARATION

Line a 8-inch | 20 cm round baking pan like you would usually do and set aside.
NOTE: For this recipe, I used my Round Mold from bonCOOK placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350℉/180℃.
Wash your apricots under cold water. Pat them dry. Remove the pit, and dice. Set aside.
17.65 oz apricots
In a mixing bowl, beat the eggs together with the granulated sugar until light and fluffy (about 1 minute on medium high speed).
3 Large eggs, 2.85 oz granulated sugar, 1/16 tsp sea salt
Mix in the all-purpose flour and sea salt.
2.85 oz all-purpose flour
Add slowly the infused milk and heavy cream. Mix to combine.
3.53 oz heavy cream
Add the diced apricots to the prepared baking pan and pour the batter on top.

BAKE!

Bake for 30 minutes at 350℉/180℃. (Every oven heats differently, monitor your clafoutis from 25 minutes).
Once your Apricot Basil Clafoutis is out of the oven, let it cool down a little bit to enjoy warm, dusted with icing sugar. Or let it completely cooled down before refrigerating it for at least a couple of hours ; or best overnight. Enjoy & Bon Appétit!

Photos

Nutrition

Keyword apricot clafoutis, Apricots, best clafoutis recipe, easy french clafoutis, fresh basil, seasonal clafoutis recipe, Traditional French Flognarde

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https://bakingwithnessa.com/apricot-basil-clafoutis-traditional-french-flognarde/