Candied Lemon and Lavender Clafoutis

Candied Lemon and Lavender add sophisticated flavor to these Clafoutis.

Candied Lemon and Lavender Clafoutis
Serves 6
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  1. 1½ cups whole milk
  2. 3 tablespoons dried lavender
  3. 3 lemons
  4. 1¼ cups sugar, divided
  5. 2 tablespoons fresh lemon juice
  6. ¾ cup water
  7. ½ cup all-purpose flour
  8. ⅛ teaspoon salt
  9. 3 large eggs
  10. 1 tablespoon grated lemon zest
  11. 1½ teaspoons vanilla extract
  12. ½ cup confectioners’ sugar
  1. In a 2-cup measuring cup, combine milk and lavender. Cover, and refrigerate overnight.
  2. 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.
  3. Remove lemon slices, and place in a single layer on a cooling rack about 1 hour.
  4. 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.
  5. 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.
  6. 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


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