sliced pieces of chamomile infused apricot clafoutis sit on black plates next to the whole custard in pie pan.
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Apricot Fruit and Chamomile Infused Custard Clafoutis

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Bake up this dreamy combination of apricots and chamomile into a custardy, fruit filled dessert for a cozy ending on a summer night. Slightly tart apricots, turn silky and sweet when mixed with herbal chamomile in this sleepy night sweet.

I love baking up a clafoutis, a simple, eggy French country dessert. The ingredient list is short and simple, and the result is always a delicious and not too heavy, fruit filled, freshly baked dessert. I had an abundance of ripened ( bordering on overly so) apricots on hand after mixing up my Apricot Vinegar, I knew I needed to use up them quickly. Despite the heat of the summer (late June) I wanted to feel cozy, an idea normally associated with the cooler months of October thru February here in the Hudson Valley. I mixed up this chamomile and apricot dessert with a dreamy, star filled evening in mind.

apricots and chamomile tea bags are laid on a sky blue background in rows

Herbal tea is a unique ingredient to use in the kitchen. Chamomile tea is used to calm and relax the mind and body, and is commonly used in bedtime tea herbal blends. Infusing the apricot clafoutis with tea created a satisfying, ending to the night. This flan-like dessert is delicious served straight from the oven, or enjoyed cold from the fridge the next day.

I love a clafoutis for a simple dessert. Clafoutis is a simple French Country Dessert usually made with cherries. I make several of these custardy bakes a year with whatever fresh fruit I have on hand. This simple “dump cake” forms its own bottom and top crusts as it bakes and features a pudding like textured fruit filling. Make this recipe using a good quality flour, I use King Arthur All Purpose Flour in all of my recipes. This homemade sweet is true country cooking and is easy to throw together. The bake will sag a little as it cools, but don’t mind the deflated state of your clafoutis, it still tastes delicious.

A Dreamy Ending to a Midsummer Night…

whole apricot clafoutis with 2 slices of clafoutis on black plates next to it with antique spoons

Infusing the base milk for this dessert with chamomile tea created a flavor base for the pungent, tartly sweet apricot fruits. I sliced the apricots small, before spreading them into the mixed batter. This dessert satisfied the two things I was craving at the moment, a sweet ending to my day and something homemade and cozy, yet lite enough for the heat of a summer evening. I finished the apricot clafoutis with a traditional dusting of powdered sugar. Clafoutis isn’t necessarily a sweet, stick to your teeth baked treat, but the extra sprinkling of sugar at the end, brings it pretty close.

Chamomile Infused Apricot Clafoutis

A cozy, custardy summer dessert filled with fresh apricots and infused with herbal chamomile. Bake this fruity take on a classic french country dessert with a modern, cozy twist. Serve this after a lite summer dinner and tuck in to a cozy evening under the stars with this apricot clafoutis as a simple dessert.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8 People
Calories 175 kcal

Ingredients
  

  • 1 Cup Milk
  • 6 Chamomile Tea Bags
  • 4 Large Eggs
  • 3/4 Cup Sugar
  • Pinch Salt
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Flour
  • 6 Apricots Fresh
  • Powered Sugar Garnish

Instructions
 

  • Bring milk to a low simmer in a small saucepan, remove from heat and place chamomile tea bags in milk.
  • Let chamomile infuse milk for 10 minutes, remove tea bags from milk, gently pressing the milk back into the saucepan by using a spoon the squeeze teabag against the side of pan before removing.
  • Preheat oven to 375 degrees Fahrenheit. Coat a 10 inch deep dish pie pan with butter.
  • Add the 4 eggs and 3/4 sugar to bowl and beat until incorporated and frothy.
  • Add the chamomile milk and vanilla and continue beating.
    Mixing bowl with milk added
  • Stir in flour and salt and mix, making sure there are no lumps.
  • Slice and pit apricots, chopping into 1 inch pieces.
    Apricots sliced in half amd pitted on wooden cutting board
  • Layer into bottom of deep dish pie pan, covering the bottom completely.
    Chopped apricots are laced in a single layer on bottom of deep dish pie pan
  • Pour batter over the apricots and bake for 45 minutes. It is ready when a knife comes out clean when testing. The clafoutis will deflate a bit upon cooling.
    Clafoutis batter poured over chopped apricots
  • Allow to cool slightly, sprinkle with powdered sugar over top and serve. This is also scrumptious with a dollop of whipped cream.

Nutrition

Serving: 1 SliceCalories: 175kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 86mgSodium: 44mgPotassium: 148mgFiber: 1gSugar: 23gVitamin A: 674IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Keyword apricot, apricot fruit, clafoutis, custard, fruit dessert
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