I tried my own experiment, halving the recipe and making in individual ramekins since we're a household of only 2. I wasn't thrilled with the results. I found the custard a bit eggy and chewy, and not sure if that's how a clafouti is or if it's due to my changes (probably the latter). I had cut the time in half and reduced the temperature to 425 and 325. Anyway, my word of advice: make the recipe as it's written. Shirley, clafouti is rather like Yorkshire pudding - or a Dutch Baby pancake. So maybe you were just expecting something different? Thanks for sharing your experience here - PJH

• Reply