My boys are usually running around wildly, having fun, and being especially loud and crazy. (And when I say “boys,” that includes my husband.) And while it warms my heart that they’re so full of joy, I don’t run wildly with them. Go figure. This is more often than not, when I find myself in my kitchen, my “kitchen retreat.”
I’m thinking you’ve likely heard of Clafoutis — a baked French dessert made with black cherries and a flan-like batter? Well, when you make Clafoutis with any fruit other than cherries, it’s called Flaugarde. (Please don’t make me say it ten times in a row. ;-))
They are incredibly sweet and juicy, and their deep-purple color is gorgeous peering through the vanilla scented batter.
Are you cooking or baking today? What will it be? I really want to know!
- 1-1/4 pound black Muscato grapes washed and dried
- 1/2 cup plus 2-1/2 tablespoons granulated sugar divided
- 2 tablespoons vanilla extract divided
- 1-1/2 tablespoons red wine
- 2 large eggs
- 1/2 cup crème fraîche
- 1/3 cup whole milk
- Powdered sugar for garnish
Adjust a rack to the center of the oven, and preheat it to 425 degrees F.
In a large baking dish (about 11-inch round, or 9 X 13-inch), combine the grapes with the 2-1/2 tablespoons of sugar, 1-1/2 tablespoons of the vanilla, and the wine. Place in the preheated 425 degree F oven until the grapes are hot and steaming, and the sugar has dissolved, 5 to 10 minutes. Set aside to cool, and reduce the oven to 350 degrees F.
In a large mixing bowl, whisk the eggs until they're frothy and lighter in color, 1 to 2 minutes. Add the remaining 1/2 cup of sugar and whisk for another couple of minutes. Now fold in the remaining 1-1/2 teaspoons of vanilla, crème fraîche, and milk. Mix to blend.
Strain the grapes and save the liquid for another use (like for adding to whipped cream). Return the grapes to the baking dish, and then slowly pour the egg mixture over them.
Place in the 350 degree F oven until it's golden on top and firm, 35 to 40 minutes.
Let it cool until it's room temperature and then sprinkle generously with powdered sugar. (This is best served warm.)
You can also make this in individual ramekins, for a more elegant presentation.