I cannot believe how good the strawberries are this year, lucky us!
I used a 9 1/2 inch ceramic tart pan, so the baking directions are for that - so if you make individual ones or use a different kind of pan, baking times may be different.
Clafouti with fresh strawberries:
Preheat oven to 350F.
Butter a 9 1/2 inch ovenproof dish , or individual ovenproof souffle dishes, set aside.
3/4 cup heavy cream
1/2 cup whole milk
1/2 cup all purpose flour ( I use King Arthur)
1/3 cup sugar
3 extra large eggs
1/4 teaspoon kosher salt
1 tablespoon good vanilla
pinch of nutmeg
2 cups of fresh strawberries, cut into quarters
an additional 1/3 cup of sugar for sprinkling over the strawberries
Place the cream, milk, flour, eggs, sugar, salt, vanilla and nutmeg in a blender and blend on high until ingredients make a thick batter.
Pour an even coating of the batter on the bottom of the dish, then bake 10 minutes.
Remove from oven and sprinkle the strawberries evenly , then sprinkle with the extra 1/3 cup sugar.
Slowly pour the rest of the batter on top of the berries, then bake 30 minutes, or until custard is set. It will continue to cook as it cools. If you want it to brown and puff a little, bake an extra 10 minutes.
Scoop out servings into small bowls using a large spoon.
A neighbor gave me a spectacular bouquet of all kinds of peonies from her garden - this is one of my favorites, but they are all heavenly!