Butterscotch Clafoutis
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Let me share one of my favorite desserts that never fails to impress. This butterscotch clafoutis is incredibly easy to make, coming together in just 55 minutes total, and it's such a budget friendly way to create something that tastes fancy. The beauty of this recipe is that eggs are packed with choline, which supports brain health, so you're getting a delicious treat that's actually good for you. The combination of buttery pastry leaves with rich butterscotch sauce and custard is absolutely divine, and honestly, if you can mix ingredients and pop it in the oven, you can make this. Your friends will think you've been baking all day.
Ella x
Ingredients
- 300 gall-purpose flour
- 400 ggranulated sugar
- 250 gunsalted butter
- 2 egglarge eggs
- 200 gbutterscotch sauce(homemade or store-bought)
- 100 mlheavy cream
- 50 gunsalted butter, melted
- 5 gsalt
- 5 gbaking powder
- 12 piecebutterfly pastry leaves
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
In a medium bowl, whisk together flour, sugar, and baking powder.
Tip: Use a whisk for a smooth batter.
- 3
In a large bowl, whisk together butter, eggs, and heavy cream.
Tip: Don't overmix the batter.
- 4
Add the flour mixture to the wet ingredients and whisk until combined.
Tip: Don't overmix the batter.
- 5
Fold in the melted butter and butterscotch sauce.
Tip: Be gentle to avoid deflating the batter.
- 6
Pour the batter into 6 small ramekins or buttered 250ml cups.
Tip: Don't overfill the ramekins.
- 7
Bake for 20-25 minutes or until golden brown.
Tip: Don't open the oven door during the baking time.
- 8
While the clafoutis is baking, roll out the pastry leaves.
Tip: You can store them in an airtight container in the refrigerator for up to 2 days.
- 9
Brush the pastry leaves with a little water and place them on top of the clafoutis.
Tip: Press the edges to seal the pastry.
- 10
Return the clafoutis to the oven and bake for an additional 5-10 minutes or until the pastry is golden brown.
Tip: Don't overcook the pastry.
- 11
Dust the clafoutis with confectioners' sugar before serving.
Tip: You can also serve it warm with a scoop of vanilla ice cream.
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