| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 24 clafoutis |
Ingredients
- Nonstick cooking spray, for the muffin tin
- 1 pound fresh pluots, pitted and diced
- 2 tablespoons unsalted butter, melted
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup half-and-half
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- Confectioners’ sugar, for dusting
- Finely grated lime zest, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
- Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
- Allow to cool, then pop them out, dust with confectioners’ sugar and sprinkle with lime zest.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 55 mg |
Reviews
I substituted raspberries and lemon zest to finish and they were delicious and very easy.