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Clover Fresh Milk Apple & Fennel Clafoutis

Apple and Fennel clafoutis

Apple and Fennel Clafoutis
Recipe by: Tumi Mogoai

  • Makes one dish
  • Cooking time: 45-50 min


4 large eggs
½ cup plus ⅓ cup light brown sugar
⅓ cup flour
½ tsp salt
1 cup Clover Fresh Milk
½ cup Clover fresh cream
2 teaspoons vanilla extract
4 Granny Smith apples
½ cup fennel, sliced
6 tablespoons unsalted butter, divided
Powdered sugar (for pan and dusting)
Preheat oven to 200°C.  Whisk together the eggs and ½ cup brown sugar in a large bowl until sugar is dissolved and mixture is completely smooth, about 30 seconds to a minute. Whisk in flour and salt until smooth, followed by the Clover fresh milk and cream. Whisk until smooth before adding vanilla extract and mix once just to combine; set aside to rest for about 10 min.
Prepare your apples by peeling, coring and quartering your them. Then cut each quarter in half.
Combine butter (leave 1 tbsp aside for later), remaining ⅓ cup brown sugar, and 3 tbsp water in a large heatproof skillet or oven-proof flat pan over medium heat. Stir until butter is melted and sugar is dissolved. Increase heat to medium-high and bring mixture to a boil.
Cook, without stirring but occasionally swirling skillet, until toffee is thickened and bubbles are slightly slower to pop, about 2 minutes. 
Add apple and fennel to skillet and cook, shaking or stirring to toss occasionally, until just tender and golden across some surfaces, about 10–15 minutes. Remove skillet from heat and scrape apple toffee mixture into a large heatproof bowl.
Rinse skillet under cool water to remove any toffee residue, but don’t bother to wash it. Dry skillet well, then use remaining 1 tbsp butter to coat bottom and sides in a thin layer. Dust buttered surfaces with powdered sugar and tap out excess.
Mix batter once more, then pour into skillet. Add the apples and fennel but keep the toffee sauce aside.
Bake custard until batter is puffed and deep golden brown around the edges and golden in the center, 25–30 minutes. Carefully remove from oven (handle will be hot!) and let cool. Custard will look puffy but will fall as it cools. Once cooled dust with powdered sugar and serve as is or with custard or ice cream.

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