I've written about this before in A
birthday dinner. I also promised a recipe, but never got around
The recipe is from the book "Fem kokkehuer" in the chapter from Fakkelgården / Christian Bind. The lousy translation to English and the Notes are by me.
200 g rhubarb (peeled NOTE: 1) 0.3 L cream 0.1 L milk 5 egg yolks 100 g sugar 20 g potato flour NOTE: 2 2 vanilla beans NOTE: 3 50 g butter NOTE: 4
Cut the rhubarb in pieces and fry it in the butter. Drip off excess liquid in a sieve.
Bring milk and cream to the boiling point.
Mix egg yolks, sugar, potato flour, vanilla and add the cream/milk mixture.
Put the rhubarb in an oven proof dish, pour the milk mixture over and bake in the oven for 30 - 40 minutes at 180 C.
Eat while warm.
- I don't think the peeling is necessary with all types of rhubarb
- You could probably use corn flour instead
- I'm guessing this is for the smaller vanilla beans and would probably only use one if I got a really large bean
- Unsalted butter
As the image above suggests, this clafoutis is a bit temperamental and will fall like a souffle if your timing isn't right (as it wasn't for me when I got around to taking the picture).
The recipe suggests serving a German Ausleese Riesling or an American Late Harvest. Years back, I had it with a very good Austrian Eiswein and that worked absolutely perfectly.
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