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Chef Matthew Accarrino, SPQR Restaurant, San Francisco
Rated 5.0 stars by 1 users
8-12
This oven to table dessert makes a stunning, but easy to make, dinner party dessert. Use whatever fruit is in season; strawberries, peaches, plums, persimmon, even dried fruits (soaked in wine and simple syrup first). It can be easily adapted to cook with the season. This recipe is ideal for the Hestan Titum non-stick pans but will work well with the nano-bond line (you will need to butter and sugar the pan first). Serve with softly whipped sweetened cream or ice cream of your choice.
270 gm or 1 cup + 2 tbsp Milk
85 gm or 3/8 cup Sugar
4 gm or 1/2 Vanilla bean (scraped) or vanilla paste
2 gm or 1 pinch Salt
as needed Powdered sugar
as needed Whipped sweetened cream or ice cream
Professional Clad Stainless Steel TITUMTM Nonstick Skillets
Scald the milk in a Hestan 1.5qt saucepan. Stir in the sugar, vanilla and salt. Transfer to a blender and starting on the slowest speed, blend in the remaining dry ingredients to form a smooth batter.
Preheat a 8.5” or double the recipe to use an 11” Hestan Titum non-stick pan in a medium hot oven (425 degrees for 5-7 minutes). Spritz the pan with a film on non-stick cooking spray and transfer the clafoutis batter to the hot pan. Transfer to a parchment lined oven safe tray and place into the oven for 8 minutes. Carefully remove the tray from the oven and place the fruit into the batter (it should still be liquidly and set around the edges. Return to the oven for an additional 5-8 minutes. Remove the tray again and sprinkle generously with powdered sugar. Return to the oven for another 5 minutes or till the batter is just set and the top is beginning to caramelize. Remove from the oven when ready and let cool for 2-3 minutes. Dust with powdered sugar and serve with cream, ice cream and even more fruit on the side. You may serve the dessert directly in the pan or gently remove to a plate and serve immediately.
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