Serves: 8
This delightful prune clafoutis from chef Michel Roux Jr is a nice change from the more traditional cherry clafoutis. This is a good recipe for those that do not like their desserts to be too sweet, but just sweet enough.
Ingredients
- 200ml milk
- 60ml double cream
- 2 cinnamon sticks
- 24 pitted prunes, marinated in brandy
- 4 free-range eggs
- 30g plain flour
- 30g ground almonds
- 160g caster sugar
- 1 tbsp butter
Directions
1Preheat the oven to 200 degrees C, Fan 180 degrees C, Gas 6. Bring the milk and cream to the boil with the cinnamon sticks, then take the pan off the heat and set it aside.
2Cut the prunes in half and add a couple of spoonfuls of the brandy to the milk mixture.
3Whisk the eggs in a bowl with the flour, ground almonds and 130g of the sugar, then stir in the milk and cream to make a batter and set aside.
4Grease a ceramic flan dish with the butter and sprinkle over the remaining sugar. Arrange the prunes in the dish, then pour in the batter.
5Cook in the preheated oven for 10 minutes, then turn the heat down to 180 degrees C, Fan 160 degrees C, Gas 4 and cook for a further 20 minutes. Serve warm.
Please can you tell me what double cream is called in France and where I can purchase it. Thank you
Hi Vida, that is a great question. Unfortunately there is no direct equivalent in France for double cream but there are several good alternatives. Some ‘crême fraiche’ can be a decent substitute but you can’t whip it. The ‘souring’ agent added varies from one cream to another so it is worth trying different ones until you find the right one to suit your taste. Alternatively we believe that the closest equivalent in France is creme entiere (sometimes labelled as creme liquide entiere or Creme Fleurette de Normandie). Look for a brand such as Elle et Vire! I hope this has been helpful 🙂