I am going to tell you a silly story, and then I am going to inundate you with pictures. Sound good? I hope so, because that’s what I’ve got to offer at the mo’.
Once upon a time, there was a cake maker who discovered a village in the woods. Though she quite liked making cakes, she had always wanted to be a magician. Turns out it was a village of magicians, and they offered to teach her magic, so she stayed. She got quite caught up in all the magic–about understanding and building community and creating projects to inspire. The thing about magic, though, is that it’s a long-term project, and, our little cake maker, in the midst of toiling away on things that will be done in a few months or a few years or a few lifetimes, found herself a little lost in the endlessness.
But you know what she did? She made a cake. Or maybe it was a custard. It was a clafouti. But either way, the important thing is that a clafouti is in the bowl and in the oven and in your tummy and long gone in just a few short hours. And it can be shared and it makes you smile and it reminds you that creating something from start to finish is possible, even if start to finish feels long sometimes. And then she also remembered that the finish line of her current project is just a short week away though it has been quite a while in the making, so she went back to paper mâché, pouring plaster, painting, and putting up an installation.
Recipe after the jump…
Somewhere between cake and custard, clafouti is quick to make and a crowd-pleaser. This version is enriched with fromage blanc or Greek yogurt in addition to the traditional cream. It is dense but not heavy, and fresh in both flavor and temperature, a perfect dessert for an early summer evening.
3/4 cup (185 g) fromage blanc or Greek yogurt
1/2 cup + 2 tablespoons half and half
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) all-purpose flour
1/2 teaspoon (2 g) cinnamon
Preheat the oven to 350˚ F/180˚ C.
Grease an eight-inch tart pan. Chop the apples into 1/2 –inch chunks. Spread them evenly in the bottom of the tart pan.
In a medium bowl, whisk together eggs, fromage blanc or yogurt, cream, and sugar. In a small bowl, sift together flour and cinnamon. Add to wet mix and mix just until combined. Pour over apples. You may have to use a spatula to spread the mixture evenly throughout the pan. Bake for 30-35 minutes, or until the center is set but jiggles ever so slightly. Cool to room temperature and then refrigerate at least four hours. Serve cold on a warm evening.