Mini Rhubarb Clafoutis using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
23 min
Total time
52 min
Servings
6
Calories / Serving
263 Cals
Difficulty
Easy
Rhubarb clafoutis is a delightful twist on the traditional French dessert that originated in the Limousin region. With its creamy custard base and the tartness of rhubarb, this dish is like a sweet hug from Grandma, but with a zesty twist! Legend has it that clafoutis was originally made with cherries, but when rhubarb came into play, it added an unexpected zing that turned heads and tantalized taste buds. The warm, spiced aroma of vanilla and cinnamon wafting through your kitchen will have you dreaming of springtime picnics, even in the depths of winter. So grab your whisk and let the tangy-sweet symphony begin!
Ingredients
- 500 g Rhubarb
- 2 g Egg
- 70 g Granulated sugar
- 50 g Flour t55
- 125 g Milk
- 20 g Butter
- 5 g Icing sugar
Steps
Rhubarb Preparation
- Cut in pieces, and add 500 g of rhubarb in a bowl.
- Setaside the preparation content at the bowl.
Assembly and Baking
- Preheat the oven at 175°C.
Batter Preparation
- Add 2 g of egg, 70 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 50 g of flour t55, 125 g of milk in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a saucepan.
- Wash the food processor bowl.
- Add 20 g of butter in the saucepan.
- Melt the saucepan.
- Transfer the content of the saucepan in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Assembly and Baking
- Butter individual round molds
- Transfer the content of the bowl in the ramekin.
- Pour the content of the food processor bowl over the preparation content.
- Cook in the oven at 175°C during 25min.
- Bake for 25-30 minutes, or until golden brown and set
- Let cool slightly
- Sprinkle 5 g of icing sugar on the preparation content.
- Serve Warm.
