clementine clafoutis

i came across this recipe at the new york times. i love mark bittman, his recipes are simple and easy to make, recipes for the middle of the week, when i am too tired for something complicated. i have been buying a lot of clementines this winter and could not be happier, they are juicy, sweet and a great healthy snack. i wanted to make a dessert with the clementines before they go bad and found this recipe which seemed easy, fast and yummy or so i thought. the results were not so great. when the dish was prepared, the sweet clementines became very bitter, i just could not eat it. usually cooked fruits become sweeter because of all the sugar they contain. but not in this case. after the completing the recipe i read online that clementines become bitter when baked and some people love it, and some do not. i guess i fall into the latter part.


Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
Powdered sugar.

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.
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.

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 about 40 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.
*serves 6

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