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25 replies
SeasonallySnowyPeasant · 28/12/2020 16:37
I had my first go at clafoutis today using this recipe: BBC Good Food It's delicious but it's runny - see pic. I have very hazy memories of having it in French class about 20 years ago. If it's not supposed to be runny, what do you reckon I did wrong?
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UnaOfStormhold · 28/12/2020 16:41
Hmm, generally wobbly but not runny. Probably too few eggs or not enough cooking time.
SeasonallySnowyPeasant · 28/12/2020 16:45
I was wondering if it was the eggs. The recipe calls for 2 eggs and 2 egg yolks but I might just put all 4 eggs in as-is next time.
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dementedpixie · 28/12/2020 16:46
Some of the comments say they needed to cook it for 40 minutes. How long was yours cooked for?
NewlyGranny · 28/12/2020 16:47
The batter should be runny but not the result! Did it have long enough in the oven at the right temperature? Is your oven a bit "slow"?
W3dontdoduvets · 28/12/2020 16:48
No, it shouldn’t, more like a cooked batter.
BethHarmon · 28/12/2020 16:48
Not sure more of the egg would help unless you reduce some of the milk. Was the oven too hot perhaps? So the top browned before it was cooked through?
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W3dontdoduvets · 28/12/2020 16:48
I can see your uncooked eggs!
SeasonallySnowyPeasant · 28/12/2020 16:52
I put it in for 25 minutes but then gave it another 5. I should have read the comments! I have a fan oven and it's usually fine with timings.
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wowfudge · 28/12/2020 17:06
A co*cktail stick or skewer should come out clean when the clafoutis is cooked. I wonder if the oven was too hot or on the wrong setting. You can cover with foil if something is browning too quickly.
WorriedMillie · 30/12/2020 06:59
I haven’t read the recipe, but I add crushed biscuit crumbs to mine, to stop the cherries making it soggy. I’ll see if I can find the recipe, if never fails me
WorriedMillie · 30/12/2020 07:00
Monty27 · 30/12/2020 07:13
What's a similar English dish to this please
Xiaoxiong · 30/12/2020 07:18
Monty it's basically fruit in a dish covered with a custardy pancake batter and baked. I do a savoury one with cherry tomatoes, olives and goat's cheese which makes a lovely lunch with a green salad.
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Foxglovii · 30/12/2020 07:24
You should be able to slice it with a normal dinner knife. That definitely needs another 20 mins or so!
Paymentconundrum · 30/12/2020 09:37
Every time I’ve made it it’s sort of runny-ish (and I think I used that recipe). IMO it’s one that tastes better the next day as it seems to set properly.
LaurieSchafferIsAllBitterNow · 30/12/2020 09:40
it's probably the pyrex...imo it's pretty hopeless for most cooking...it doesn't get hot enough unless it's in the oven for aaaaaaaaaaaaages
PLAYJAJADINGDONG · 30/12/2020 09:42
It's definitely under OP.
I made this once, years ago. Had the opposite issue. ExH still sometimes refers to my "cherry omelette" 🤢😂
wowfudge · 30/12/2020 13:30
@Monty - think of it as a sweet, fruit toad in the hole. That's pretty much it.
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SeasonallySnowyPeasant · 30/12/2020 13:43
Update: no one has suffered & died of food poisoning (I was getting worried!).
Reading the tips from here, next time I will:
- Use a ceramic dish
- Give it an extra 20 minutes
- Be exact with the milk measurement
- Use the whole egg
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SeasonallySnowyPeasant · 30/12/2020 13:43
Oh, and check it with a skewer/knife!
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Poppins2016 · 30/12/2020 13:48
[quote wowfudge]@Monty - think of it as a sweet, fruit toad in the hole. That's pretty much it.[/quote]
I was just about to ask if that would be a good comparison! It sounds rather nice...
SeasonallySnowyPeasant · 30/12/2020 14:06
A sweet, fruit toad in the hole made with double cream 😋
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wowfudge · 30/12/2020 19:38
@SeasonallySnowyPeasant
Update: no one has suffered & died of food poisoning (I was getting worried!).
Reading the tips from here, next time I will:
- Use a ceramic dish
- Give it an extra 20 minutes
- Be exact with the milk measurement
- Use the whole egg
Your ceramic dish will not be a better conductor of heat than the pyrex. Metal is best if you have it. Something like a non stick brownie or traybake pan will be better. I didn't spot you were using pyrex until someone else pointed it out, but it does increase baking time. Never use ceramic for pastry as it's likely to result in a soggy bottom.
SeasonallySnowyPeasant · 04/01/2021 13:53
Clafoutis take 2. It's wobbly but not runny. Same recipe but I used 4 whole eggs and it took 50 minutes at 170C (fan).
I'll try it in a metal tin next time and see if that reduces the cooking time.
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SeasonallySnowyPeasant · 04/01/2021 13:54
The DC say they prefer the runny version!
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