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Clafouti Aux Fruits Exotiques (Guadeloupe, Caribbean)

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“From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* !”
READY IN:
40mins
SERVES:
4-6
YIELD:
4-6 Dessert Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the prepared fruit in a bowl, sprinkle w/the rum & set aside.
  2. Break eggs into a bowl & beat lightly. Sift the flour + salt & blend well w/the beaten eggs. Beat in the sugar till the batter is smooth.
  3. Heat the milk w/the vanilla bean, but do not allow it to boil. Remove from the heat & allow to infuse for 5 minutes. Remove the vanilla bean & strain the milk into the egg batter (a little at a time), beating well till thoroughly blended. Beat in any fruit juices & rum from the soaked fruit.
  4. Arrange the fruit in a buttered shallow oven-proof dish. Pour the batter mixture over the fruit & bake in a preheated oven at 400F for 24-30 min till risen & set. Allow to cool slightly & serve warm sprinkled w/sugar.
  5. *NOTE* ~ Altho entered as written, I must admit I found myself wondering if you could sub coconut milk in this recipe to also add that island flavor.

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