Clementine Clafouti
Indulge in the delicate flavors of a classic French dessert with a vibrant twist in this Clementine Clafouti recipe. This custard-like baked treat features juicy, seedless clementine segments layered beneath a light, slightly sweet batter made with eggs, whole milk, and a hint of vanilla. The result is a silky, golden dessert with pops of bright citrus flavor in every bite. Easy to prepare with just 20 minutes of prep time, this clafouti is elevated with a simple trick of partially setting the batter to keep the clementines perfectly placed. Whether dusted with powdered sugar for a touch of elegance or enjoyed as-is, this stunning dessert is perfect for cozy gatherings or a refreshing end to any meal. Make the most of citrus season with this irresistible and beautifully rustic Clementine Clafouti!
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 6 medium clementines
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 0.25 teaspoon salt
- 4 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or pie pan with 1 tablespoon of unsalted butter, ensuring the entire surface is evenly coated.
Peel the clementines and separate them into segments, removing any seeds if present. Set the segments aside.
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined.
In another bowl, beat the eggs until frothy, then slowly whisk in the whole milk, heavy cream, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, whisking until you have a smooth batter.
Pour a thin layer of the batter into the prepared baking dish and place it in the oven for about 3–4 minutes, or until the batter just starts to set. This helps keep the clementine segments from sinking to the bottom.
Remove the dish from the oven and arrange the clementine segments in a single layer on top of the partially set batter. Carefully pour the remaining batter over the clementines.
Return the dish to the oven and bake for 35–40 minutes, or until the clafouti is puffed, golden, and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool slightly. The clafouti will deflate as it cools—this is normal.
Dust with powdered sugar, if desired, before serving warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 262.8 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 564 mg | 43% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1569 mg | 33% | |
*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.
