What a beautiful day it is! The sun is shining, the queen anne's lace is blooming, and it isn't so hot that I can't use the oven. I wandered the garden, picking pineapple sage here, and the last lemon lily there, and some sweet twiggy branches with tiny cherry colored blossoms - the first summer bouquet .
The strawberries were coming to room temperature on the counter, and instead of making meringues with whipped cream and strawberries, I pulled out my recipe for Julia's wonderful strawberry clafouti custard. 40 minutes later I was spooning it up with a happy hum, inhaling the scent of strawberries and nutmeg - and a last minute grind of fresh black pepper. The nutmeg and pepper are my own traditional additions to her classic dessert.
Makes four or five individual clafoutis, depending on ramekin size, or use one large shallow casserole dish.
1 1/2 cups light cream ( or use half cream, half milk)
1 T. good vanilla
1/3 cup sugar
3 medium or large eggs
pinch of kosher salt
1/8 t. nutmeg
1/2 cup all purpose flour (I use King Arthur)
about 2 cups trimmed and quartered strawberries
a few grinds of pepper
Butter the ovenproof dish or dishes you are using.
Preheat oven to 325F
In a blender, combine the milk/cream, sugar, eggs, vanilla, salt,nutmeg, and flour. Whiz in the blender until well mixed.
Evenly divide the strawberries between the dish or dishes, then pour no more than 2 inches of batter over the berries.
Grind a little pepper on top of the mixture, and slip into the oven.
Bake for approximately 40 minutes, or until custard is set and top is a very light golden brown.
Let cool, then serve as soon as the custard has cooled.
If not using right away, you can place in fridge, but sometimes there can be staining from the fruit, so it's best to make just before you plan to eat it.
Enjoy your day!