Apricot Coconut Clafouflan by @hervecuisine

1h

8 servings

🍑

500 g

Apricots

🥚

4

Eggs

🍬

2 packets

Vanilla sugar

🍬

130 g

Sugar

🥛

50 ml

Liquid cream

🧈

20 g

Butter

🥛

500 ml

Milk

🌾

50 g

Flour

🌽

30 g

Cornstarch

🥥

2 tbsp

Coconut

🍦

Vanilla extract

  1. Pan-fry
    • Apricots
    • Butter
    • Vanilla sugar

    Pan-fry the halved, pitted apricots with the butter and vanilla sugar for 10 minutes.

  2. Beat
    • Eggs
    • Sugar
    • Vanilla extract

    In a large bowl, beat the eggs with the sugar and a little vanilla extract.

  3. Add
    • Liquid cream
    • Flour

    Add the liquid cream, then sift the flour and cornstarch over the mixture and mix to get a thick, pancake-batter-like paste.

  4. Stir
    • Milk
    • Grated coconut

    Stir in the milk, then the grated coconut if desired.

  5. Arrange
    • Apricots

    Arrange the apricots in the bottom of a 20 cm mould lined with baking paper.

  6. Pour
    • Apricots

    Pour the batter over the apricots and smooth the top.

  7. Bake

    Bake for 40 minutes at 180°C in a preheated oven.

Apricot Coconut Clafouflan by @hervecuisine

1h

8 servings

🍑

500 g

Apricots

🥚

4

Eggs

🍬

2 packets

Vanilla sugar

🍬

130 g

Sugar

🥛

50 ml

Liquid cream

🧈

20 g

Butter

🥛

500 ml

Milk

🌾

50 g

Flour

🌽

30 g

Cornstarch

🥥

2 tbsp

Coconut

🍦

Vanilla extract

Preparation Steps

  1. Step 1/7

    Pan-fry the halved, pitted apricots with the butter and vanilla sugar for 10 minutes.

    🍑Apricots
    🧈Butter
    🍬Vanilla sugar
    🍳Pan

  2. Step 2/7

    In a large bowl, beat the eggs with the sugar and a little vanilla extract.

    🥚Eggs
    🍬Sugar
    🍦Vanilla extract
    🥣Large bowl
    🥄Whisk

  3. Step 3/7

    Add the liquid cream, then sift the flour and cornstarch over the mixture and mix to get a thick, pancake-batter-like paste.

    🥛Liquid cream
    🌾Flour
    🌽Cornstarch
    🥣Large bowl
    🥄Whisk
    🧺Sieve

  4. Step 4/7

    Stir in the milk, then the grated coconut if desired.

    🥛Milk
    🥥Grated coconut
    🥣Large bowl
    🥄Whisk

  5. Step 5/7

    Arrange the apricots in the bottom of a 20 cm mould lined with baking paper.

    🍑Apricots
    🍳Mould
    📜Baking paper

  6. Step 6/7

    Pour the batter over the apricots and smooth the top.

    🍳Mould

  7. Step 7/7

    Bake for 40 minutes at 180°C in a preheated oven.

    🍳Mould

Composition

Ingredients

Types

Fruits, Eggs, Sugar, Spices, Dairy, Fat, Grains, Starch, Nuts, Flavoring

Ingredients

Apricots, Eggs, Vanilla sugar, Sugar, Liquid cream, Butter, Milk, Flour, Cornstarch, Coconut, Vanilla extract

Notes

Apricots (ripe, halved and pitted), Liquid cream (dairy or plant-based, coconut cream works perfectly here), Butter (or coconut oil), Milk (dairy or plant-based: coconut, oat..), Flour (or 80 g flour alone without cornstarch), Coconut (optional but delicious, grated), Vanilla extract (a touch, amount not given)

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium, Halal, Nut-Free, soy-free

Calories

190 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 27g, Fat: 7g, Fiber: 1.2g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 70mg, Potassium: 180mg, Sodium: 60mg, Iron: 0.6mg

Vitamins

Vitamin A: 180µg, Vitamin C: 4mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Large bowl, Whisk, Sieve, Pan, Mould, Baking paper

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Summer dessert, Family gathering

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Custardy, Moist, Soft

Flavors

Fruity, Vanilla, Sweet, Caramelized, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store covered in an airtight container,best enjoyed cold or lukewarm, even better the next day), freezer : 1 month (wrap tightly or use an airtight container,thaw in the fridge before serving), room temperature : a few hours (only right after cooling, not recommended for storage due to eggs and dairy content)