Clafoutis with Autumn Fruits and Almonds

A classic French baked custard studded with seasonal autumn fruits like pears, plums, and blackberries, and enhanced with the subtle crunch of almonds.

Prep Time

15 minutes

Total Time

50 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.12/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

3Eggs(Large)

£0.90

0.3cupGranulated Sugar

£0.20

0.3cupAll-Purpose Flour

£0.10

1cupMilk(Whole milk recommended, but any type will work.)

£0.30

0.3cupHeavy Cream(Optional, but adds richness)

£0.50

0.5teaspoonAlmond Extract

£0.15

2Pears(Firm but ripe, peeled, cored, and sliced)

£0.80

3Plums(Halved, pitted, and sliced)

£0.75

0.5cupBlackberries

£1.75

0.3cupSliced Almonds

£0.90

1tablespoonButter(For greasing the baking dish)

£0.15

OptionalPowdered Sugar(For dusting)

£0.20

Total Cost

£6.70

£1.12 per serving

Instructions

1.
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
2.
In a large bowl, whisk together the eggs and granulated sugar until light and frothy.
3.
Gradually whisk in the flour until smooth, ensuring no lumps remain.
4.
Slowly pour in the milk and heavy cream (if using), whisking constantly to combine. Stir in the almond extract.
5.
Arrange the sliced pears and plums evenly in the prepared baking dish. Scatter the blackberries on top. Sprinkle the sliced almonds over the fruits.
6.
Pour the custard mixture over the fruit and almonds, ensuring the fruit is mostly submerged.
7.
Bake in the preheated oven for 30-35 minutes, or until the custard is set and lightly golden brown. A knife inserted into the center should come out mostly clean.
8.
Let the clafoutis cool slightly before serving. Dust with powdered sugar, if desired.

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My Notes

Nutrition Information

Nutrition per serving (175g)

285 kcal / 1192 kJ

Carbs

27g

10% of RDA

Fat

16g

23% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

19 g

21% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

You can substitute other seasonal fruits, such as apples, apricots, or cherries.

For a richer flavor, try using half-and-half instead of milk.

If the top is browning too quickly, tent it loosely with foil during the last 10 minutes of baking.

The clafoutis is best served warm or at room temperature. It can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Mixing Bowls

Whisk

9-inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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