Coronation Grape Clafouti
Clafouti is a traditional French flan made with cherries, but it suits juicy Ontario Coronation grapes perfectly. This one’s not too sweet and lets the sweet-tart taste shine through. I like serving leftovers for breakfast. 1 Tbsp (15 mL) butter 2 cups (500 mL) Coronation grapes, de-stemmed 3 large eggs 1/2 cup (125 mL) granulated sugar 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) all-purpose flour 1 tsp (5 mL) grated lemon zest Pinch of salt
11/4 cups (310 mL) whole milk or
10% cream Garnish: icing sugar
Preheat oven to 350 F (180 C). Wash and drain grapes, then transfer to buttered 9-inch (22-cm) pie plate.
In a large bowl, beat eggs, sugar and vanilla 1 to 2 minutes with an electric beater until light and frothy. Add flour, lemon zest and salt, mixing just until smooth. Do not overbeat or flan will be tough. Stir in milk and pour batter over fruit.
Place a baking sheet in oven to catch any drips. Carefully place clafouti on top. Bake until puffed, golden and just set, 50 minutes to 1 hour. Let cool 20 minutes.
Sprinkle with icing sugar and serve warm or at room temperature.
Makes 6 to 8 servings.