Master the art of French baking with our easy clafoutis recipe, infused with prunes and warm chai spices. Perfect for dessert or brunch, this dish is sure to impress with its rich flavors and simple preparation!
4tablespoonsunsalted butter plus more for coating the baking dish
4largeeggs
1/2cupgranulated sugarplus more for coating the baking dish
1tablespoonvanilla bean paste or extract
1 1/2teaspoonskosher salt
1teaspoonalmond extract
1/2cupall-purpose flour
Instructions
Heat the oven to 400°F and arrange one rack in the center. Place a second rack in the bottom of the oven and add a rimmed baking sheet.
Place the four tablespoons of unsalted butter in a small ovenproof skillet or saucepan and place in the oven to melt as the oven heats. Check every 5 minutes and remove once the butter begins to brown. Set aside until ready to use.
Meanwhile, heat the heavy cream, spices, and salt in a small pan over medium heat until they simmer. Turn off the heat, add the pitted prunes, and let sit for 10 to 15 minutes or until the spices are prominent but not bitter. Strain the prunes from the heavy cream and reserve both the prunes and heavy cream.
Meanwhile, coast a 9-inch pie pan, skillet, or baking dish with the additional butter and sprinkle with the remaining one tablespoon of sugar.
Meanwhile, whisk together the four large eggs, 1/2 cup granulated sugar, one tablespoon vanilla extract,one teaspoon almond extract, and 1 1/2 teaspoons in a large bowl until smooth.
Add the heavy cream mixture and whisk to combine. If the butter is browned, you can add it to the batter.Whisk constantly and pour the butter in a stream. It will sizzle, FYI.
Add the 1/2 cup of all-purpose flour and whisk until combined. Place the prunes in an even layer at the bottom of the prepared baking dish, then pour the batter on top. Bake the clafoutis until the center is set (it should still be jiggly but not liquid), about 25 to 30 minutes. (Remember that it will continue to cook once removed from the oven, so err on the undercooked side.)
As soon as you remove it from the oven, sift some powdered sugar over the top, as it will cool to create a crunchy top. Then, let cool for 5 to 15 minutes, then sift additional powdered sugar over on top. As desired, serve warm or room temperature with caramel, chocolate sauce, a shot of Cognac, ice cream, creme fraiche, or whipped cream.