Pierre Franey - Cooking in France Clafouti aux poires (Custard Tart with Pears)comments (0) April 3rd, 2009 in Gallery
Foods that I love to eat and those that are also considered 'sinful' fall in the dessert section. Some of the classic desserts on world table are the desserts that I have adapted for mini or down-sized or individual serving versions. It provides the advantage of limiting the portion while baking in individual ramekins and at the same time is fun to make at home since I can adjust the recipe to my liking.
Here is one such classic: French Clafouti. When downsizing a recipe, especially of a baking good, you can;t just halve the ingredients and pray for good results. the baking time and temperature adjustments are a given; but a good amount of thought has to be provided for the ingredients as well since the original recipe is baked as a 9.5 inch pie and I am reducing it by almost a quarter. This is an adaption and the original recipe is the inspiration for trying this put in my oven.
For detailed adapted recipe, follow this link: http://culinaryannotations.blogspot.com/2009/04/clafouti-aux-poires-custard-tart-with.html
Recipe Used: My own design - Pierre Franey’s Cooking in France Clafouti aux poires (Custard Tart with Pears)
posted in: Gallery
The Good Life Challenge: Make It Mini
Over the course of one month, Ellie Krieger is challenging you to Make It Mini: Create downsized versions of your own favorite indulgences, and share what you've made with the community. Taking the challenge is easy:
Step Three: Browse the gallery and get inspired! You can comment on other entries, and give your favorite photos a thumbs-up rating.
The user posting the most creative mini treat will win a prize package including a Kyocera ceramic santoku knife and signed copy of Ellie's cookbook, The Food You Crave. Twenty five runners up will receive a copy of the special issue Eat Smart with Ellie Krieger.
For the complete contest rules, click here.