How do you know when clafoutis is cooked?

How Do I Know When My Clafoutis Is Done Baking? Once your clafoutis has turned golden brown on the top , you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven.

Why is my clafouti rubbery?

With your clafoutis perhaps reduce the cooking time by five to 10 minutes or turn the oven down by 10 degrees. Make sure the eggs are the right size as too much egg white to flour will make a more rubbery texture.

Do you eat clafoutis hot or cold?

Clafoutis is most perfectly delicious when it's a bit warm or at room temperature , best eaten within an hour of coming out of the oven. Leftovers should be refrigerated, and they can for sure be enjoyed cold.

When should I eat clafoutis?

A cherry clafoutis is never served hot, straight out of the oven. First leave to cool and either serve slightly warmed, at room temperature or chilled. Serve slices directly from the dish. Although served for dessert or teatime, we also love this chilled for breakfast or brunch on the weekends .

Why is my clafoutis runny?

It'll be moist, but the center shouldn't be liquid or runny. Too much fruit can cause runny clafoutis , so if the center of your clafoutis is uncooked after baking, you may want to use less fruit in the future.

What does clafoutis taste like?

How does clafoutis taste? Clafoutis has the texture of an oven-baked pancaked. It is sweet, but not terribly so, and the chunks of fresh fruit are enjoyable to the palate .

What is a cherry clafoutis?

Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart .

How do you know when pastry is cooked?

Pastries are done when they are baked to a nice golden brown, unless they contain chocolate, coffee, or something else that makes it difficult to tell. They should be crisp on the bottom, not soft or soggy . If they involve batter, a tester inserted in the center will come out clean or with only a few crumbs.

How do you know when egg bake is done?

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean . You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

How can I tell if my casserole is done?

How do you know when a casserole is done? By visual cues, browned top and bubbly around the edges . By temp, with an instant read thermometer, 165 F being the temp you are aiming for.

Individual Almond Fig Clafouti Recipe (2024)

Home » Kitchen » Individual Almond Fig Clafouti Recipe

September 13, 2018January 26, 2024

-Jump to Recipe -

I am thrilled to share my Individual Almond Fig Clafouti recipe with my friend Angie, Postcards from the Ridge, and the rest of the talented bloggers showcasing their ideas for the 2018 Fall Ideas Tour. Make sure you click through the links at the bottom of this post to get a bushel full of fall inspiration.

Individual Almond Fig Clafouti Recipe (1)

Table of Contents

I have always considered figs a Fall fruit, but, fun fact time, Figs have 2 seasons! The early, breba, season happens in June and the longer, later new wood season runs from August to October. All that being said, Figs still say ‘fall’ to me.

Some of these links may be affiliate links and I may earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

Individual Almond Fig Clafouti Recipe (2)

And if you are looking for an easy fall recipe, this Almond Fig Clafouti recipe is the way to go. I like to serve it in my wee little cast iron skillets, but it can also be made in a larger pan. And with a name like ‘clafouti’, the initial thought is that this is some complicated French recipe when in fact…it is truly one of the easiest dessert recipes around.

At its core, it is basically a baked custard with fruit. You can eat it as is, serve it with a scoop of ice cream, a dollop of whipped cream or, as in these Almond Fig Clafoutis, with a sprinkling of caramelized almonds.

I have made this recipe with both Brown Mission and Black Turkey figs and they work equally wonderfully.

And in a world when sourcing ingredients lists is becoming a job in and of itself, you most likely have these ingredients on hand right now.
Enough of my babbling, here’s the Almond Fig Clafouti recipe:

Individual Almond Fig Clafouti

lynn

Such a simple dessert, easy to put together at the last minute, and thoroughly lovely for every day or special occasions.

4.50 from 2 votes

Equipment

Ingredients

1 1/4 cups whole milk
1/2 cup white sugar
3 eggs
1 1/2 tbsp Amaretto
1/8 tsp salt
1/2 cup flour
15 whole figs cut in half
1 cup slivered almonds
6 tbsp sugar
butter for greasing pans

Instructions

Generously butter your ramekins or mini skillets. Can be made as 1 large dessert by buttering an 8-cup baking dish.
Preheat oven to 350'F
In a blender, combine milk, sugar, eggs, Amaretto, flour, and salt and blend
Pour 1/2 of the mixture into your prepared baking dish and set remaining mixture aside
Bake for 8 minutes if using small dishes or 10 minutes if using the larger dish until just slightly set but not baked through.
Leave oven on, but remove the clafoutis
Place figs cut side down on top of the partially baked custard
Pour remaining batter over the figs and return to the oven.
Bake for 25-30 additional minutes (30-40 if using larger baking dish) until the clafouti is puffed and golden brown and a knife inserted in the center comes out clean.
Sprinkle with candied almonds and serve warm

For Candied Almonds

Add almonds and sugar to a heavy pan (I use my cast iron skillet and it's perfect) and heat over medium heat, stirring constantly until sugar melts and caramelizes.
Remove from skillet and place on parchment paper for at least one hour...separating large clumps.

Nutrition

Serving: 1gCalories: 435kcalCarbohydrates: 69gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 103mgSodium: 121mgFiber: 6gSugar: 54g

Keyword almonds, amaretto, clafouti, clafoutis, dessert, fig, recipe

Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.

You could make these Almond Fig Clafouti in these small cast iron skillets, in individual baking dishes or in a larger baking or pie pan. If using the cast iron, make sure to put something under them before placing the skillets on your table or plates. I love these mini cutting boards for such a purpose.

Individual Almond Fig Clafouti Recipe (5)

Earlywood Mini Cutting Boards, Lodge Cast Iron 5″ Skillet

If you think you’d like to add this Almond Fig Clafouti recipe to your repertoire, then bookmark this page or pin the following image.

Individual Almond Fig Clafouti Recipe (6)

If you love figs as much as I do, check out this recipe for figs in spiced honey, a delightful recipe for spiced figs that elevates just about everything you pair it with

And like I promised, there are so many great ideas to get you inspired for fall shared by some of my very talented blogger friends. Do make sure to pop by to get your creative juices flowing.

At this writing, we are in a hotel as we evacuated our home located on the North Carolina coast ahead of Florence. I am looking forward to spending a quiet afternoon visiting all these sites for some beautiful fall eye candy…wanna join me?

Fall Ideas Tour

Thanks again for spending a few minutes of your busy day with me today.

Please know that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or clickhere. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!

By subscribing to Nourish and Nestle, we will only use your email address to send you emails (no more than 2-3 per week) that will keep you up to date with the latest news and content on the site. In addition, you will have access to my growing library of knit & crochet patterns, as well as other printables. This library will continue to grow, so check back often.

(Just a reminder…when you do subscribe, you will receive a confirmation email that has a link you need to click on to be fully subscribed. If you don’t see this email, please check your spam/junk mail folder)

And please know that you can unsubscribe at any time by emailing me or clicking on the “unsubscribe” link at the bottom of all of our emails.

You can access all the products I refer to in all of my posts on my Nourish and Nestle Amazon Page. You can access ithere.

So, if you’d like to get in on the ‘subscriber benefit’ action,simply subscribe to Nourish and Nestle hereor using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.

Until next time…

Hugs,

Individual Almond Fig Clafouti Recipe (2024)

Individual Almond Fig Clafouti

Equipment

Ingredients

Instructions

For Candied Almonds

Nutrition

Fall Ideas Tour

Monday – Fall Mantel Decor Ideas

Tuesday – Fall Tablescape Ideas

Wednesday – Fall DIY Projects

Thursday – Fall Recipes

Friday – Fall Porch Decor Ideas

FAQs

How do you know when clafoutis is cooked? ›

References