Mixed-Berry Clafoutis

It's been a while since I posted a dessert, this is one I don't make very often, but it's an easy one to make with ingredients in your fridge and pantry. Traditionally, this dish is made with cherries, but I usually have frozen berries in my freezer for smoothies so I used a mixture of raspberries, blueberries and strawberries.

You will need..
300gr berries or pitted cherries
1/2 cup sugar
1 nip Cointreau or another spirit of your liking such as Brandy or Marsala
1/4 cup flour
2 eggs, plus 1 extra yolk
1 cup full cream milk
1/4 tsp vanilla bean paste
2 tbs butter
pinch salt

1. Preheat your oven to 180 degrees celsius (170 fan-forced), this recipe works best if all your ingredients except the fruit are room-temperature- the fruit should be frozen for best results!
2. Sprinkle 2 Tbs of the sugar over the fruit, and the Cointreau, carefully mix with your hands and leave in the freezer while you prepare the custard.
3. Sift the remaining sugar with the flour and a pinch of salt. In a separate bowl, add two whole eggs and a yolk and whisk together until combined really well. Whisk in the milk and vanilla paste.
4. Begin adding the egg mixture to the flour, whisking together to avoid lumps. If you are using ingredients that are fridge-temperature then you will have to leave the mixture on the bench for 30 minutes to an hour (covered with cling film).

5. Melt the butter, and use a small amount of it to coat four cup-sized (250-300ml) ramekins* or a 1Lt ceramic baking dish. Sprinkle the berries evenly over the bottom of the ramekins/baking dish, then pour the custard over the top, distributing evenly among the ramekins. Only fill the ramekins 2/3 full as the custard will rise slightly.

6. Place on a baking tray, and into the hot oven for 25 minutes for ramekins or 45 minutes for a 1Lt baking dish. The clafoutis is cooked when the custard is just set, remove from the oven and allow to sit for 5-10 minutes before serving.

*I used five ramekins as I wanted smaller serves, but the recipe will fit into four.


Popular posts from this blog

Braised Beef Cheeks

George Calombaris' Pasticcio (AKA Greek Lasagna)