I want to introduce you to one of my very favorite French deserts: Clafoutis (claw-foot-ee)
The best way for me to describe it, if you have never had it, would be a creamy, custardy cake. I really enjoy my recipe for it because I use prunes and cognac which give this desert a deep creamy dream for the palate. So far, every time I served it, there has been a request for the recipe!
The first time I made Clafoutis was for my father’s birthday. I gathered our friends for brunch and instead of baking him a cake, I made clafoutis knowing how much he enjoys the flavor and scent of cognac. Instead of baking my clafoutis in a dish, I used a muffin pan to create little bites with a thin brown crust, which carries the rich cognac essence.
2 cups pitted prunes chopped into quarters
4 tablespoons Grand Marnier (or cognac if unavailable )
1 large whole egg
1 large egg yolk
1/3 cup sugar
3 tablespoon flour
1 cup heavy cream
3 tablespoon unsalted butter-room temperature
Preheat oven to 375.
Grease inside of muffin pan with butter. Place 4-6 pieces of quartered prunes on the bottom of each individual muffin cup. I have a 8 cup muffin pan, therefore, I make multiple batches.
In a bowl, whisk the whole egg, egg yolk and sugar until well blended. Add the flour and whisk again until smooth. Add melted butter, cognac, and cream and whisk until all ingredients all well incorporated.
Pour batter over the prunes filling each individual muffin cups half way. Bake until puffy and golden for about 20-25 minutes. Cool slightly and serve.