Kumquat Flaugnarde

January 9, 2012

in Cremes & Custards,French,Recipes

Kumquat Flaugnarde

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…

   

Kumquat Flaugnarde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 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
Directions
  1. Preheat oven to 400 degrees F.
  2. With brush 6 4-ounce ramekins with softened butter then lightly dust with sugar, making sure you remove any excess sugar.
  3. Place ramekins over baking sheet.
  4. Transfer sliced kumquats into a microwave-safe bowl. Sprinkle 1 tablespoon sugar over kumquats and microwave for 30 seconds.
  5. Place kumquats into prepared ramekins, distribute equally.
  6. 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.
  7. 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.
  8. Serve warm.
Notes
Be sure and pick the smallest-sized-ripe kumquats you can find and taste to make sure they are sweet. Otherwise, once baked the peel might be a little bitter if eaten without an accompanying bite of flaugnarde.

 

 

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{ 3 comments… read them below or add one }

1 Pat January 9, 2012 at 9:57 am

While the traditional French clafoutis (one source says it originated in the Limousin region) is made with cherries, many references to clafoutis offer ingredients to include many other fruits, not just cherries. The distinction, as I understand, is in the make-up of the batter. The clafoutis batter does not incorporate butter which leads to the formation of the crust-like topping. It is basically a custard receipe with the addition of a small amount of flour, tending to be like the German pancakes which puff on baking. At any rate, a rose is a rose is a rose and this kumquat dish sounds yummy!

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2 Cathy @ Savory Notes January 9, 2012 at 6:34 pm

I *REALLY* need to try kumquats. They look so cute and tasty!

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3 Tracee January 11, 2012 at 1:18 pm

I love how you did these in individual dishes. I have never seen them done this way. What a lovely idea!

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