All content copyright Katrina Hall 2008 through 2017

Sunday, June 15, 2008

clafouti with blueberries: comfort food


Today is damp and chilly and the perfect day to make clafouti - a fresh fruit and custard dessert that takes minutes to prepare. That way you have the whole day to finish off the entire dish as you read the Sunday paper! It's creamy and dreamy, and not too sweet or heavy. It's the kind of dessert you can serve for breakfast, brunch, dinner, or, as mentioned, reading the paper or watching a movie late at night.

Clafouti is a traditional French dessert made with the first crop of sour cherries - but I use blueberries, black raspberries, raspberries, and strawberries as they come into season. The dish is best eaten the same day - and I did notice the blueberry clafouti custard I made yesterday was quite blue today - not really appetizing, but still delicious.

To make:
Butter a souffle dish and sprinkle a teaspoon of sugar on the bottom. Set aside.
Preheat oven to 340. ( in my oven, 350 is a little hot)

3 eggs, large
1/3 t. salt
pinch of nutmeg
1/3 cup sugar
1/2 cup light cream
1/2 cup milk
1/2 cup King Arthur flour
2 t. vanilla
1 1/2 cups fresh fruit ( blueberries, raspberries, cut up strawberries, pitted cherries)

In a mixing bowl or blender add:
The eggs, salt, nutmeg, sugar, cream and milk. Whiz or beat.

Add the flour and vanilla and whiz or beat again.

Sprinkle the fruit on the bottom of the souffle dish, and pour the batter over the fruit.

Place in oven and bake for about 40 minutes. The custard will be a little wobbley, but it firms up as it cools. The clafouti will be gently browned on top.

This dessert is best served warm, I think - but leftovers straight from the fridge are still mighty tasty.

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