I have to admit, initially I was referring to this dessert as Kumquat Clafoutis not realizing the meaning of “clafoutis” is batter with cherries. All this time (not knowing the definition) I thought it was interchangeable regardless of the fruit used to make it. —So, glad I decided to do a little background research!
It turns out that the proper name for this type of dessert —when made with any fruit, other than cherries; is Flaugnarde.
This creation was actually inspired by a Cherry Clafoutis recipe I found in Desserts by Michel Roux which the fine folks at Wiley sent me to review. I have to say the batter was absolutely incredible, flakey around the edges and flan/custard like in the center. The slight tang of the kumquats was just enough to bring out the rich buttery and sweet flavor of this pancake-like batter. A definite keeper…
- 2 tablespoons unsalted butter, softened,
- ¼ cup approx. granulated sugar, for dusting ramekins
- 1½ cups kumquats, sliced
- 1 tablespoon granulated sugar
- 2 eggs
- ½ cup all purpose flour
- 3 ounces unsalted butter, melted and cooled
- ¾ cup milk
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange liqueur
- 2 tablespoons butter, diced into tiny pieces
- turbinado sugar, for sprinkling
- Preheat oven to 400 degrees F.
- With brush 6 4-ounce ramekins with softened butter then lightly dust with sugar, making sure you remove any excess sugar.
- Place ramekins over baking sheet.
- Transfer sliced kumquats into a microwave-safe bowl. Sprinkle 1 tablespoon sugar over kumquats and microwave for 30 seconds.
- Place kumquats into prepared ramekins, distribute equally.
- Whisk eggs lightly, sift flour into eggs while continuing to whisk. Once flour has been incorporated whisk in cooled melted butter and milk. Gradually whisk in ⅓ cup of sugar. Add vanilla extract and orange liqueur, whisk just until incorporated.
- Pour batter equally over kumquats and bake for 10 minutes. Decrease temperature to 350 degrees F and bake for an additional 15 minutes. Sprinkle diced butter and turbinado sugar over ramekins then bake for 5 more minutes.
- Serve warm.