Butterscotch Clafoutis
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet French dessert filled with butterscotch and topped with a crispy pastry crust.
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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