Candied Lemon and Lavender add sophisticated flavor to these Clafoutis.
Candied Lemon and Lavender Clafoutis
Write a review
- 1½ cups whole milk
- 3 tablespoons dried lavender
- 3 lemons
- 1¼ cups sugar, divided
- 2 tablespoons fresh lemon juice
- ¾ cup water
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 3 large eggs
- 1 tablespoon grated lemon zest
- 1½ teaspoons vanilla extract
- ½ cup confectioners’ sugar
- In a 2-cup measuring cup, combine milk and lavender. Cover, and refrigerate overnight.
- Cut lemons into 24 (⅛-inch-thick) rounds, discarding ends and seeds. In a large skillet over medium heat, add 1 cup sugar, lemon juice, and ¾ cup water, stirring until combined. Add lemon slices in a single layer, and simmer until slightly translucent and rinds are softened, 15 to 17 minutes.
- Remove lemon slices, and place in a single layer on a cooling rack about 1 hour.
- Preheat oven to 350°. In a medium bowl, add flour, remaining ¼ cup sugar, and salt, and whisk until combined. Add eggs, zest, vanilla, and whisk 30 to 40 seconds.
- Pour reserved milk through a fine mesh sieve into a small bowl, and discard lavender. Whisking constantly, slowly add infused milk to egg mixture in a steady stream.
- Divide mixture among 6 (6-ounce) ramekins, filling each dish about three fourths full. Place dishes on a rimmed baking sheet, and bake until beginning to set, 15 to 17 minutes. Remove from oven, and top each with 4 candied lemon slices. Return to oven, and bake until clafoutis begin to brown, 23 to 25 minutes more. Clafoutis will deflate; top with additional confectioners’ sugar, if desired. Serve warm.
Louisiana Cookin https://www.louisianacookin.com/