Mangosteen is a Thai fruit which is not often found in our regular markets and Clafouti is a very old-style dessert from France which features a cloud-like type of custard made with fresh fruit.
Ingredients
5 mangosteens
1/2 cup + 1 Tbsp. sugar
1 tsp. cornstarch
1/3 cup rice flour (OR regular all purpose flour)
4 large eggs
Pinch of salt
1 cup coconut milk
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 tsp. coconut extract
Optional: 1 tsp. icing sugar for garnish
Method
1. Preheat oven to 350 degrees and use little oil or butter to grease a ½ quart casserole dish.
2. Use a sharp knife to cut off the stem section at the top of the mangosteen.
3. Inside the thick skin you will find small, white segments of fruit. Remove these segments (but leave any stones inside).
4. Toss the fruit segments with 1 tsp. cornstarch and 1 Tbsp. sugar to coat.
5. Arrange these segments in the bottom of the casserole dish, or divide them out evenly among the ramekins and set aside.
6. In a large bowl, whisk eggs with the salt and sugar to blend. Then whisk in the flour, stirring until smooth.
7. Add the coconut milk, lemon peel, plus vanilla and coconut extract, whisk to blend.
8. Pour this mixture into the casserole dish (over the mangosteen segments). If using ramekins, ladle the mixture into the ramekins, divide it out evenly among the dishes. Note that the fruit may float in the egg mixture – this is desirable.
9. Place the casserole dish in the oven. If using ramekins, place the filled ramekins in a lasagna-type baking dish. Pour some water into the dish – enough to reach 1/4 to 1/3 the way up the side of the ramekins.
10. Bake 55 minutes to 1 hour, or until the dessert is set in the middle and lightly browned on top.
Serve warm with a little icing sugar sifted over
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