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Clementine and orange blossom clafoutis
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 6
Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water
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Tips and suggestions
- Drink with...
- Gewurtztraminer
Ingredients
- 25g unsalted Butter, soft
- 120g caster sugar, plus extra for dusting
- 150ml double double cream
- 150ml full fat Milk
- 5 Eggs, 2 used whole, 3 using yolks only
- 50ml orange flower water
- 25g plain flour
- 8 clementines, peeled and segmented
To serve
- vanilla natural yogurt, sour cream or Crème fraîche
Method
1. Preheat the oven to 180C.2. Butter a shallow oven proof dish and sprinkle with caster sugar.
3. To make the batter, pour the cream and milk in a pan and bring to the boil.
4. Cream the eggs and sugar in a bowl using a whisk, add the orange blossom water, flour and finally whisk in the cream and milk.
5. Arrange the clementine segments in the bottom of the dish, pour in the batter mix and cook in the oven for 25 minutes until firm and cooked through.
6. Remove from the oven, dust with icing sugar and serve with some vanilla crème fraîche.
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