Clementine Clafouti Recipe

This irresistible Clementine Clafouti recipe, originally featured in the Toronto Star by the legendary Mark Bittman, is a delightful winter dessert. Bittman's genius shines through in its simplicity – you can use almost any size baking dish, filling it generously with juicy clementines. The result is a tender, custard-like base perfectly complementing the sweet citrus. Prepare for a burst of sunshine on a chilly evening!

Prep Time 20 mins

Cook Time 60 mins

Calories 260.3 kcal

Protein 11g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Clementine Clafouti

Butter
Flour
Eggs
Granulated Sugar
Salt
Heavy Cream
Milk
6-8 clementines, thinly sliced

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Clementine Clafouti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Clementine Clafouti

Preheat oven to 350°F (175°C).
Butter or grease a baking dish (approximately 8-10 inches).
Arrange the thinly sliced clementines in the prepared baking dish.
In a large bowl, whisk together the eggs, sugar, and salt until light and frothy.
Gradually whisk in the milk until well combined.
Gently fold in the flour until just incorporated. Do not overmix.
Stir in the vanilla extract (if using).
Pour the batter evenly over the clementines in the baking dish.
Bake for 50-60 minutes, or until the clafouti is set and lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
Let cool slightly before dusting with powdered sugar (optional) and serving. Enjoy warm or at room temperature.