Apricot Clafouti Recipe

This apricot clafouti is made with canned apricots baked into a light, custard-like batter of eggs, heavy cream, and vanilla. It sets soft in the center with a delicate top. It takes about 1 hour and serves eight.

Beat the egg yolks and sugar together until they form ribbons, about 3 minutes. That step builds the structure that keeps the clafouti light instead of dense. The egg whites get whipped separately and folded in at the end, which makes the texture even airier.

Preheat the buttered pie plate for a few minutes before the batter goes in. A hot plate helps the clafouti set and lift at the edges. Drain and rinse the canned apricots well so the extra syrup doesn’t water down the custard.

Apricot Clafouti Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Summer Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This apricot clafouti bakes canned apricots into a light vanilla custard, finished with optional lemon-vanilla whipped cream. Simple, French, and best served warm.

Ingredients

For the Clafouti:

• Unsalted butter, for greasing the pie plate
  
• 2 large eggs, separated
  
• 1/3 cup plus 2 tablespoons sugar
  
• 3 tablespoons all-purpose flour
  
• 1/2 cup heavy cream
  
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon kosher salt
  
• Two 15.25-ounce cans apricots, drained and gently rinsed
  
• 1 teaspoon grated lemon zest

For the Lemon-Vanilla Whipped Cream (optional):

• 1 1/2 cups heavy cream, chilled
  
• 2 tablespoons sugar
  
• 1 1/2 teaspoons vanilla extract
  
• 1/2 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 375°F. Butter a 9- to 10-inch shallow pie plate.
   
2. Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high until ribbons form when you lift the beater slightly out of the batter, about 3 minutes. Add the flour, heavy cream, and vanilla. Reduce the speed to low and beat until thoroughly blended, scraping down the sides of the bowl as needed.
   
3. Slide the buttered pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk the egg whites and salt together in a small bowl for 30 seconds. Add them to the batter and beat on low until just incorporated, 1 to 2 minutes. In a medium bowl, combine the apricots, lemon zest, and the remaining 2 tablespoons sugar, and gently stir until the apricots are coated. Remove the hot pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
   
4. Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
   
5. For the whipped cream: add the heavy cream, sugar, vanilla, and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

FAQs

Why do I beat the egg yolks until ribbons form?

Beating the yolks and sugar for about 3 minutes thickens them and works in air. That’s what gives the clafouti its light, custard-like body. Underbeat them and the texture turns dense and flat.

Why are the egg whites whipped separately?

Whisking the whites on their own and folding them in at the end lightens the batter, so the clafouti puffs slightly and stays tender. Beating them into the full batter wouldn’t aerate it the same way.

Why preheat the pie plate before adding the batter?

A hot, buttered plate helps the clafouti start setting the moment it goes in, which gives it lift at the edges and keeps it from sticking. Pour the apricots and batter into the plate while it’s still hot.

Can I use fresh apricots instead of canned?

Yes. Halve and pit about a pound of fresh apricots and toss them with a little extra sugar, since canned ones come sweeter. For a dessert built around fresh apricots and a baked cream filling, see my Apricot Tart

What other simple apricot desserts can I make?

If you like easy baked apricot desserts, my Apricot Almond Galette arranges fresh apricots over an almond base on a single crust and comes together just as fast.