Pumpkin clafoutis
Delight in the savory flavors of our Pumpkin Clafoutis, a delectable blend of tender pumpkin, earthy shallots, creamy milk, and rich parmesan. Perfectly balanced with a hint of nutmeg, this dish is ideal for a cozy autumn meal. Easy to make and wonderfully satisfying!
- 26 Jan 2025
- Cook time 65 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Pumpkin clafoutis is a delightful, savory twist on the traditional French dessert. This dish combines the rich flavors of pumpkin, shallots, and parmesan cheese, creating a comforting yet sophisticated meal perfect for brunch, lunch, or dinner. Whether you're a seasoned chef or a culinary novice, this recipe is approachable and sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish or a deep pie dish to prevent sticking.
- Peel, seed, and cut the pumpkin into small cubes.
- In a large pot, boil water and add the pumpkin cubes. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
- In a skillet, sauté the finely chopped shallots over medium heat until they become translucent and slightly golden, about 5 minutes. Set aside.
- In a large mixing bowl, beat the eggs until well combined.
- Gradually add the milk, mixing continuously to fully incorporate.
- Add 1/2 cup (40g) of the grated Parmesan cheese to the egg mixture.
- Slowly mix in the self-raising flour and whisk until smooth and free of lumps.
- Add the cooked pumpkin and sautéed shallots to the batter. Gently fold until the pumpkin and shallots are evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 3/4 cup (60g) grated Parmesan cheese evenly over the top of the mixture.
- Place the baking dish in the preheated oven.
- Bake for 40-45 minutes or until the clafoutis is golden brown on top and set in the middle. A knife inserted into the center should come out clean.
- Remove from the oven and let it cool for a few minutes.
- Serve warm as a main dish or side dish.
Tips:
- Peel and cube your pumpkin ahead of time to save on prep work.
- Ensure the shallots are finely chopped for even distribution in the clafoutis.
- Bring the eggs to room temperature for a smoother mixture and better rise.
- Gradually whisk the milk into the egg mixture to create a well-blended batter.
- Use freshly grated parmesan cheese for the best flavor.
- Grease your baking dish well to prevent sticking and make serving easier.
- Place the baking dish on a cookie sheet to catch any overflow and keep your oven clean.
Making a Pumpkin Clafoutis is a fantastic way to enjoy the natural sweetness of pumpkin complemented by the savory taste of parmesan and shallots. This easy-to-follow recipe ensures that even beginners can create a gourmet meal at home. Enjoy this warm, delicious dish with your loved ones and revel in the cozy flavors of autumn.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 2.70g | 7% |
| Sugar 12g | 12% |
| Fat | |
| Fat 14g | 17% |
| Saturated 6g | 21% |
| Cholesterol 280mg | - |
| Vitamins | |
| Vitamin A 970ug | 108% |
| Choline 240mg | 44% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 1.45mg | 9% |
| Vitamin B6 0.30mg | 17% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.34ug | 56% |
| Vitamin C 22mg | 25% |
| Vitamin E 2.72mg | 18% |
| Vitamin K 2.99ug | 2% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 2.95mg | 27% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 990mg | 29% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.98mg | 27% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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