Candied Lemon and Lavender Clafoutis

Candied Lemon and Lavender add sophisticated flavor to these Clafoutis.

Candied Lemon and Lavender Clafoutis
Serves 6
Write a review
  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


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.