18 février 2008

Clafoutis aux clémentines

recette de Mark Bittman (New York Times) légèrement modifiée

Time: About 1 hour (le plus long est de peler les clémentines et d'enlever tous les fils)
Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar (MC: j'en ai mis un peu moins)
Pinch salt
3/4 cup heavy cream
3/4 cup milk
1 tsp vanilla extract (ajout MC)
5 to 15 clementines, peeled and sectioned, about 3 cups
Powdered sugar.

1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess. (Ayant omis de lire ce paragraphe, je me suis contentée de vaporiser un peu de matière grasse dans le plat).

2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.

3. Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for 40 minutes to 45 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.

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