Brandied Fruit Clafouti
Indulge in the rustic charm of a **Brandied Fruit Clafouti**, a French-inspired dessert that combines simplicity with sophistication. This golden, custard-like treat features plump, brandy-soaked dried fruits like apricots, cherries, and raisins, creating a sweet, boozy burst of flavor in every bite. The creamy batter, infused with vanilla, bakes to a delicate, pudding-like texture, perfectly complementing the caramelized sweetness of the fruit. Finished with a light dusting of powdered sugar, this clafouti is as visually stunning as it is delicious. Easy to prepare with just 15 minutes of prep time, this elegant dessert is ideal for special occasions or a cozy night in. Serve warm or at room temperature, paired with a dollop of whipped cream or vanilla ice cream for a truly decadent experience. Perfect for lovers of **baked custard recipes**, **French desserts**, and **fruit-forward treats**!
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Recipe Information
Ingredients
- 1 cup Mixed dried fruits (apricots, cherries, raisins, etc.)
- 0.5 cup Brandy
- 1 tablespoon Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Heavy cream
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a small bowl, combine the mixed dried fruits and brandy. Let them soak for 30 minutes to 1 hour so the fruits become plump and infused with brandy.
Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with the unsalted butter, ensuring even coverage.
In a medium mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk to combine evenly.
Slowly add the milk and heavy cream to the dry mixture, whisking constantly to prevent lumps.
In a separate bowl, beat the eggs until lightly frothy, then add them to the batter along with the vanilla extract. Whisk until smooth and fully combined.
Drain the brandied fruits and arrange them evenly across the bottom of the greased baking dish.
Pour the batter over the fruits, ensuring they are evenly distributed and not clumped together.
Bake in the preheated oven for 35 to 40 minutes, or until the clafouti is puffed, golden brown, and set in the center. A toothpick inserted into the middle should come out clean.
Remove from the oven and let cool for 5 to 10 minutes. Dust the top with powdered sugar before serving.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 231.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 384 mg | 30% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
