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Squash Clafouti

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Squash Clafouti

 

(from Stearns Farm Newsletter, October 20 2008)

 

Clafouti is basically a sweet, baked pancake.  This season variation is creamy, but light.  Adapted from The Last Course:  The Desserts of Gramercy Tavern by Claudia Fleming.

 

1 4-5 lb butternut or Hubbard squash

5 large eggs

3/4 cup + 2 Tbs sugar

1/2 cup milk

1/2 cup heavy cream

1/3 cup chopped toasted hazelnuts or walnuts

1 tsp vanilla extract

pulp scraped from 1" piece of split vanilla bean

pinch of salt

1/4 cup all purpose flour

1 Tbs unsalted butter, melted

 

Preheat oven to 350 degrees.  Halve squash and scrape out seeds.  Place cut side up on a baking sheet and bake for 1 1/2 hours.  When cool enough to handle, scrape flesh into a food processor and puree.  Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl.  Spoon puree into the sieve and drain in the refrigerator overnight.  Next day, press the drained puree through a fine sieve or strainer or whirl in a blender or food processor to yield about 2/3 cup fine puree (save additional puree for soup).  Place eggs, 3/4 cup sugar, milk, cream, vanilla extract and pulp, and salt in a blender or food processor.  Pulse about 30 seconds.  Add squash puree and blend well.  Add flour and pulse until combined.  Press batter througha  fine sieve to remove any lumps, then let rest at room temperature for about 30 minutes.  While batter rests, preheat oven to 425'F.  Brush 9-inch pie plate with melted butter and sprinkle with remaining sugar, then with chopped nuts.  Pour batter over nuts, bake clafouti for 15 minutes, then lower heat to 375'F and bake until center is just set - about 12 minutes.  Serve immediately cut in wedges and topped with whipped cream or ice cream if desired.  Serves 8.

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