Yep, I know. It’s such a fancy name. It sounds so hard. But don’t tell anybody: these took me five minutes to stick in the oven.
When I made these last night, they were an immediate hit. I have never been real thrilled with ‘custard-type’ foods, but even I enjoyed this. I expected my little sisters to have one bite then tell me that they didn’t want any more. Instead, these things were devoured.
Yes, these are only ‘sort of’ Clafoutis. Your classical clafouti is a French custard-ish food, usually made with cherries or some other berry. In this recipe, I replaced the cherries with lots of chocolate chips. And I topped them off with whipped cream and chocolate drizzle.
My little sisters are always saying “Sugar and Butter Makes Everything Better.” They’re right, but chocolate makes everything best.
So enjoy. Eat ’em hot, warm, or cold. And add a dollop of whipped cream or ice cream. Then maybe some chocolate drizzle.
Yeah. Definitely the chocolate drizzle.
Serves: 9
Prep time: 5-10 minutes. Cook time: 30 minutes
Topped with whipped cream swirled with chocolate drizzle.
Dry Ingredients
¼ cup rice flour
¼ cup cornstarch
1/8 teaspoon baking powder
1/8 teaspoon xanthan gum
½ cup sugar
Wet Ingredients
4 eggs
1 cup whipping cream
1 ½ cups milk
4 ounces (½ cup) chocolate chips or chocolate bar chunks
Butter 9 ramekins OR one 9 by 13 inch glass baking dish. I prefer ramekins.
Preheat the oven to 375 degrees F.
Combine the rice flour, cornstarch, baking powder, xanthan gum, and sugar in a small bowl. In another bowl, whisk the eggs, whipping cream, and milk together.
Add the wet ingredients to the dry ingredients and whisk until combined.
Spoon the mix into the prepared ramekins (or glass baking dish).
Drop chocolate chips into each ramekin (and, yes, I used way more than half a cup of chocolate chips).
Put the ramekins on a metal cookie sheet. Put metal cookie sheet with ramekins (or the glass baking dish) into the oven.
Cook for about 30 minutes, until clafoutis are light brown, risen, and puffy. They will feel fairly firm to the touch. But remember, these are custards! They aren’t going to feel completely firm. If the dough wiggles when you touch it, then they are definitely not done.
Remove from the oven. You can do one of three things now:
You can put them in the refrigerator.
You can wait until they cool.
Or you can gobble them up hot.
As I said earlier, top them with whipped cream or ice cream, and then a stream of beautiful chocolate drizzle.
Leave a Reply