This light, rich, creamy, pudding-like dessert is a French classic. Absolutely delicious when served slightly warm or just at room temperature.
1 tablespoon butter, room temperature
1/3 cup plus 1 tablespoon sugar, divided
3 extra-large eggs, at room temperature
6 tablespoons flour
1 1/2 cups heavy cream
1 teaspoon lemon zest
2 teaspoons vanilla extract
2 tablespoons apricot brandy
1/4 teaspoon salt
2 to 3 cups poached quince, drained, patted dry and chilled at least 2 hours Powdered sugar, for dusting
- Heat the oven to 375 degrees. Butter a 9-inch round deep-dish pie pan. Sprinkle the bottom and sides of the pan with 1 tablespoon of the sugar. Set aside.
- In the bowl of a stand mixer with the whisk attachment, or in a large bowl using an electric mixer, beat together the eggs and remaining one-third cup sugar until the eggs are pale yellow, light and fluffy, about 3 minutes. Add the flour, cream, lemon zest, vanilla, brandy and salt and mix over low speed just until combined. Set aside the mixture for 10 minutes.
- Meanwhile, arrange the quince slices in a single-layer fan or wheel pattern on the base of the prepared pan.
- Pour the custard evenly over the prepared fruit, leaving one-half inch gap between the top of the custard and the top of the pan. Bake the clafoutis in the middle of the oven until the top is golden brown and the custard is firm, about 30 to 40 minutes, rotating halfway through for even coloring. Remove to a rack; the clafoutis will settle and deflate slightly as it cools.
- Dust the top of the clafoutis with powdered sugar, slice and serve slightly warm or at room temperature. Best served the day of preparation; the custard tends to firm and crack when held over.
Recipe adapted from Barbara Ghazarian’s “Simply Quince.”