Clafouti Aux Fruits Exotiques (Guadeloupe, Caribbean) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* ! Ingredients:
1 lb fresh pineapple (peeled & cut in 1/2-in chunks) |
1 lb fresh mango (peeled & cut in 1/2-in chunks) |
2 tablespoons dark rum |
3 eggs |
2 tablespoons flour |
1 pinch salt |
1/4 cup sugar |
1 1/4 cups milk |
1 vanilla bean |
butter (for greasing) |
sugar (for sprinkling) |
Directions:
1. Put the prepared fruit in a bowl, sprinkle w/the rum & set aside.
2. Break eggs into a bowl & beat lightly. Sift the flour + salt & blend well w/the beaten eggs. Beat in the sugar till the batter is smooth.
3. Heat the milk w/the vanilla bean, but do not allow it to boil. Remove from the heat & allow to infuse for 5 minutes. Remove the vanilla bean & strain the milk into the egg batter (a little at a time), beating well till thoroughly blended. Beat in any fruit juices & rum from the soaked fruit.
4. Arrange the fruit in a buttered shallow oven-proof dish. Pour the batter mixture over the fruit & bake in a preheated oven at 400F for 24-30 min till risen & set. Allow to cool slightly & serve warm sprinkled w/sugar.
5. *NOTE* ~ Altho entered as written, I must admit I found myself wondering if you could sub coconut milk in this recipe to also add that island flavor.
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