How-To Make an Apricot Clafoutis

Apricot clafoutis is one of the easiest desserts to make! A simple baked custard batter, with ripe apricots is all it takes! Let me show you how easy it is to make! A great hot weather dessert idea when you want to serve something chilled. WATCH MORE OF MY FRENCH VLOGS BELOW! BETH“S APRICOT CLAFOUTIS RECIPE Serves 6-8 *PRINT RECIPE HERE* INGREDIENTS 2 1/2 cups (591 ml) of milk 1 1/2 cups (180g) of flour 1 cup (240ml) heavy cream 1 cup (201g) of sugar 3 eggs 2 tsp (10ml) vanilla extract or 1 tsp almond extract 6-10 apricots, pitted and sliced in half (Optional Homemade Whipped Cream) 2 cups (480ml) heavy cream 2 Tablespoons (14g) powdered sugar 1 tsp (5ml) Vanilla Extract METHOD: Grease a 12“ (30cm) fluted quiche dish. Preheat oven to 350F (175C) In a large bowl add the milk and flour. Mix to combine. Then add the heavy cream. Add the sugar and the eggs, whisk to combine. Then add the vanilla extract. Pour the batter into the quiche dish and then place the apricots in, cut side up, leaving a little room in between each one for the custard to make through. Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Allow to cool and then refrigerate uncovered for at least 4 hours. Clafoutis is best enjoyed served chilled. Before serving, dust with powdered sugar and serve with homemade whipped cream if desired! For whipped cream, place all ingredients in the bowl of an electric mixer and wip on high until soft peaks form.