Apple and prune crème fraîche clafoutis with nutmeg and allspice from Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking (page 238) by Lior Lev Sercarz and Genevieve Ko

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • kshell on October 04, 2023

    I needed to use up a lot of sour cream and this fit the bill. It was also excellent! I balked at the amount of rum but it cooked off very quickly.

  • DKennedy on March 04, 2020

    Made this for dessert Monday night and it was a huge hit. I made a few modifications: I cut down the amount of nutmeg to 1 teaspoon. I added lemon zest to the custard. I substituted Pear de Pear liqueur in place of the rum and I added the step of soaking the prunes in hot water for 5 minutes, draining, then soaking in the liqueur for 30 minutes. I think the custard could have been looser so next time I might try 2 eggs.

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