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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish. | 3. Dust dish with flour, rotating pan so flour sticks to all the butter. | 4. Invert the dish to remove excess flour. | 5. Remove any thick white strands and the fine webbing that comes off easily from the clementines. | 6. In a large bowl, whisk eggs until frothy. | 7. Add granulated sugar and salt. Whisk until combined. | 8. Add cream and milk. Whisk until smooth. | 9. Add 1/2 cup flour and stir until just combined. | 10. Layer clementine sections in dish (they should come to almost the top of the dish). | 11. Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter). | 12. Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean. | 13. Sift some powdered sugar over dessert and serve warm or at room temperature. | 14. Note: Must be served within a couple of hours of making it. | 15. Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary. | 16. Makes at least 6 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	3			214.5	1.08	18.84	14.265
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
salt	1	pinch		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
clementine	3	cups	peeled sectioned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.