De­li­cious and com­fort­ing ap­ple, cin­na­mon clafoutis

Pilbara News - - Lifestyle -

Prepa­ra­tion 10 min­utes Cook­ing 25 min­utes Serves 4


¼ cup caster sugar ¼ cup plain flour 2 eggs 1 cup re­duced-fat milk 400g lightly stewed ap­ple 2 tea­spoons ground cin­na­mon 2 tea­spoons ic­ing sugar mix­ture


Pre­heat oven to 180C. Lightly grease four half-cup ca­pac­ity oven-proof ramekins. Com­bine sugar and flour in a bowl. Whisk to­gether eggs and milk. Pour egg mix­ture into flour mix­ture. Whisk un­til smooth. Di­vide ap­ple among ramekins. Spoon cus­tard over ap­ple. Sprin­kle with cin­na­mon. Place ramekins on an oven tray. Bake for 25 min­utes or un­til cus­tard is set. Stand for 5 min­utes. Dust with ic­ing sugar and serve.

Clafoutis is a clas­sic French pud­ding, tra­di­tion­ally us­ing cher­ries, berries and peaches but also de­light­ful with win­ter favourites ap­ples and pears.

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