🍑 Apricot clafoutis

8 servings · prep 20 min · cook 45 min

Ingredients

• 800 g very ripe apricots
• 400 ml warm milk
• 50 g melted butter
• 80 g flour
• 125 g sugar
• 6 eggs
• 1 vanilla pod
• Brown sugar for the dish and the top
• Butter for the dish

Method

1. Wash the apricots, halve or quarter them and toss with a little sugar.
2. Whisk the eggs with the sugar and the seeds from the vanilla pod.
3. Add the flour, then the melted butter and the WARM milk little by little, to a smooth batter.
4. Butter the dish and dust the base with brown sugar: that is what gives the little caramel underneath.
5. Lay a generous first layer of apricots, pour in the batter, then scatter the rest of the apricots on top.
6. Dust with brown sugar and bake 45 min at 180 °C (350 °F), until deeply golden.
7. Let it cool before serving. It is also excellent properly chilled, a few hours later.

Adapted from Hervé Cuisine (YouTube)

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