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

Method...
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.

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butte...
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo...
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grat...
Read more