Ingredients for Clafouti Aux Fruits Exotiques Guadeloupe Caribbean
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How to Make Clafouti Aux Fruits Exotiques Guadeloupe Caribbean
- Preheat oven to 400°F (200°C). Grease a shallow, oven-proof dish (approximately 8-inch diameter) with butter.
- In a medium bowl, combine the diced exotic fruits and rum. Gently toss to coat and set aside for 10 minutes to allow the fruits to macerate.
- In a separate bowl, whisk the eggs lightly until slightly frothy.
- In a small bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the whisked eggs, mixing until just combined. Do not overmix.
- Gradually add the sugar to the batter, whisking until smooth and well incorporated.
- In a small saucepan, heat the milk with the scraped vanilla bean over medium heat. Do not boil. Remove from heat once warm.
- Let the milk infuse with the vanilla bean for 5 minutes. Remove the vanilla bean and strain the milk into the batter.
- Whisk the milk and batter together until thoroughly blended and smooth.
- Stir in the fruit juices and rum from the macerated fruit.
- Arrange the macerated fruits evenly in the prepared baking dish.
- Pour the batter over the arranged fruits, ensuring they are mostly submerged.
- Bake in the preheated oven for 24-30 minutes, or until the clafoutis is puffed, golden brown, and set in the center.
- Let the clafoutis cool slightly before serving. Dust with powdered sugar, if desired, and serve warm.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
200g
Fat
15g
Carbs
21g
