just a question about clafoutis

spaghetti_monster

I was just discussing with a friend how we always seem to make a mess of a clafoutis.

I really like it and would love to make it more often, but every time it seems to come out a soggy mess...

Any clafoutis-doctors out there who know what we might be doing wrong????

squeaky

This site suggests that cooking for a bit longer would help...

http://www.epicurious.com/recipes/food/reviews/4344

spaghetti_monster

Thanks! I'll check that out.

I think both me and my friend cooked it for quite a while - kept checking, cooking for longer but still was gungy!

squeaky

If you google on clafoutis + problem, or clafoutis +disaster there are quite a few threads to browse through that might help you.

champys

alex_w wrote: »

I was just discussing with a friend how we always seem to make a mess of a clafoutis.

I really like it and would love to make it more often, but every time it seems to come out a soggy mess...

Any clafoutis-doctors out there who know what we might be doing wrong????

Alex - above all, lots of practice. I make them all the time when a quick pudding is required, with any fruit that comes to hand, and it is as easy as pancakes or a crumble. They don't have to be totally 'dry' though, it is quite OK if still a bit custardy. You can eat them hot, at room temperature, cold or reheated again.
I use 3 eggs, 4 or 5 tbsp flour, 9 tbsp sugar, and 185 g milk for 700g of fruit, as once instructed by a french friend. Make sure the fruit is in a single layer, no more. Pour over the batter and bake for 45mins in a moderate oven. Apples are very good instead of the classical cherries, and my favourite are peaches in season - but lots of other fruits are worth a try for example fresh pineapple or bananas. Make one every week (they're cheap) and you'll soon get the hang of it!