A delightful custard type dish with fresh apricots and a touch of sweetness.
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Apricots - Firm apricots work best; therefore, this is a nice use of those that are a bit under-ripe. The number of apricots varies based on size of the apricots and the size of the dish you use. If your dish holds more than 18 apricots, you should use a smaller dish, otherwise you'll end up with a very thin custard.
Frozen Apricots - Recently, I discovered that this recipe works great with frozen apricots. Thaw the apricots just enough to separate them and place them in the clafoutis dish. Add 5 minutes to the time @ 375º F. You might need to also add 5 minute to the time at 350º F. If you still have a little jiggle in the middle, cook 5 more minutes. This extra time is due to the added moisture in the frozen fruit.
Milk – I prefer 2% or whole milk, but if you don't want to use milk, don't hesitate to substitute with almond or soy milk. Rice milk is too thin and yields a watery custard.
Recipe author: MJ of MJ's Kitchen