Ingredients
For the mold
30g butter
50g breadcrumbs
30g sugar
For the clafoutis
400g apricots
25cl liquid cream
25 cl whole milk
2 eggs + 2 yolks
2 sachets of vanilla sugar
150g granulated sugar
1 pinch of salt
2 sprigs of rosemary
Preparation
Preheat the oven to 180°C (350°F).
Boil the milk in a saucepan – off the heat, add the rosemary and let it infuse.
Pit the apricots and arrange them in a greased mold sprinkled with sugar and breadcrumbs.
In a bowl, mix the cornflour, sugars and salt.
Add the whole eggs and the beaten yolks.
Stir in the cream and the strained infused milk
Mix well. Blend everything for about ten seconds until you obtain a smooth paste.
Pour this mixture over the apricots.
Cook for 35 to 40 minutes
Serve warm.
DLP Tips
Ten minutes before the end of baking, sprinkle a little sugar on top of the cake and brown it.
For an original taste, replace the cornflour with chestnut flour.
Never refrigerate your clafoutis!
