Apricot Clafoutis with Almonds

foodandstyle.com

Emma

I like to cook many different dishes from all over the world! And my greatest passion is the Japanese cuisine.

subheading: For the custard:

1 cup blanched almonds (5 oz) (140 g)

2 tablespoons unbleached all-purpose flour

4 extra large eggs

4 extra large egg yolks

1 cup organic sugar

1 cup heavy cream

½ cup milk

½ teaspoon pure almond extract

large pinch sea salt

subheading: For the fruits and topping:

1 ½ lbs (680 g) ripe apricots - halved and pitted

⅓ cup sliced almonds

1 ½ tablespoons Turbinado sugar

honey gelato (or vanilla ice cream)

1 medium ceramic baking dish (13″ x 9″ x 3″) - buttered

Directions at foodandstyle.com

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