Clafouflan is my go-to comfort dessert when I'm craving something simple, distinctly French, and truly comforting. I discovered it quite by chance at my aunt's house; she called it that, no questions asked: a flan base, but with the soft, slightly cake-like texture of a clafoutis. The result: a slice that holds its shape, melts in your mouth, and fruit that perfumes the entire top.
In my version, I stick to the traditional approach: a flan/clafoutis batter (eggs, milk, a little cream, sugar, flour) poured over fruit quickly sautéed in butter. The little trick is to sauté the apples and pears for 5 minutes: this prevents them from releasing too much water in the oven, and concentrates their flavor.
In terms of seasonality, apples and pears do the job effortlessly, and vanilla plus a splash of rum (optional) give it that comforting, home-baked flavor. Nutritionally, it's a sensible dessert: protein from the eggs and milk, fiber from the fruit, and a satisfyingly filling portion.
If you like a very flan-like texture, let it chill thoroughly in the refrigerator before cutting. If you prefer it more like a clafoutis, serve it warm: it will be softer, almost wobbly in the center. In either case, you'll perfectly capture the charm of a clafoutis.
Apple and pear clafouflan
4
portions25
minutes30
minutes418
kcal1
hourSomewhere between a clafoutis and a flan, this apple and pear clafoutis has an ultra-soft texture and a golden, buttery crust. Simple, quick, and perfect warm or cold.
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Ingredients
2 apples (approx. 300g)
2 pears (approx. 300g)
3 eggs
60 g of sugar
1 sachet of vanilla sugar (7.5g)
60 g of flour
250 ml of semi-skimmed milk
100 ml of liquid cream (30% fat)
20g mold of butter + a little extra for the
1 pinch of salt
1 tablespoon of amber rum (optional)
Instructions
- Preheat the oven to 180°C. Butter a mold (approx. 20 cm) and set it aside.
- Peel the apples and pears, remove the cores, then cut them into thick slices (or cubes, depending on your mood).
- Melt 20g of butter in a pan. Add the fruit and cook for 5 minutes over medium heat, stirring occasionally: it should just soften and begin to brown. Spread it in the mold.
- In a bowl, whisk the eggs with the sugar, vanilla sugar and a pinch of salt, just until you get a smooth mixture.
- Add the flour and whisk until there are no more lumps.
- Pour in the milk, then the cream in a thin stream while whisking. If using, add the rum.
- Pour the mixture over the fruit. Gently tap the mold on the work surface to remove any air bubbles.
- Bake for 30 minutes at 180°C, until the top is golden brown and the center is set (it may remain very slightly wobbly, it will firm up as it cools).
- Allow to cool for 10 minutes before serving, or cool completely and then place in the refrigerator for 1 hour for a more “flan-like” texture.
📊 Nutritional Information
1 serving (approx. 260g)
| Nutrient | Value |
|---|---|
| Calories | 418 kcal |
| Proteins | 11.8g |
| Carbohydrates | 55.1g |
| including sugars | 33.4g |
| Lipids | 16.8g |
| including saturated fatty acids | 9.8g |
| Fibers | 5.6g |
| Sodium | 165mg |
| Vitamins | |
| Vitamin B12 | 26% AJR |
| Vitamin B2 | 23% AJR |
| Vitamin A | 20% AJR |
| Minerals | |
| Calcium | 19% AJR |
| Phosphorus | 23% AJR |
| Potassium | 13% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Clafouflan can be kept in the refrigerator for 2 days. To restore it to its oven-fresh condition, microwave a slice for 15-20 seconds: just warm, not hot, otherwise it will become too soggy.
💡 Chef's Tips
For a clean-cut clafoutis, let it cool completely and then refrigerate. If the top is browning too quickly, loosely cover it with aluminum foil for the last 10 minutes.
🔄 Variations
- Alcohol-free: replace the rum with 1 teaspoon of vanilla extract.
- For a fruitier version: add a small handful of raisins to the pan with the fruit (they will plump up and flavor everything).
