Today’s post is super short.
Grace is now officially crawling and is into everything!
In fact as I sit here madly typing away I can see Grace out of the corner of my eye opening all of our television unit drawers, removing the contents and redecorating our living room with them!
Note: purchase baby proof drawer locks.
Type. Faster. Hurry. More mess. Ahhh.
OK. Berry Clafoutis. Basically, clafoutis (pronounced CLA-FOO-TEE) is a rustic french dessert studded with berries and has a gorgeous luscious texture somewhere between a baked custard, souffle and cake. I adore this vanilla scented gooey comforting dessert. It’s a breeze to prepare, simply whisk (or blend) all of the ingredients together, pour over berries and bake. Voila.
To create your own berry studded vanilla scented heavenly custard dessert, simply….
Begin by placing the eggs, cream, vanilla, sugar and cinnamon in a large mixing bowl and whisk until combined and frothy.
Sift over the flour and whisk to combine and lusciously smooth.
Place the berries in the bottom of a large oven proof pie dish (or 6 individual) and pour the egg/cream mixture to cover the berries and fill the dish to 3/4 full. Pop into a 160°C (320°F) and bake for 40-50 minutes or until golden and set.
Serve with a big dollop of greek yoghurt (or cream) and a handful of mixed berries.
Mixed Berry Clafoutis
Adapted from Donna Hay ‘Seasons’
1/3 cup caster sugar
1 1/3 cups single pouring cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
350 grams mixed berries (strawberries, blueberries, raspberries, blackberries)
greek yoghurt and extra berries, to serve
Preheat the oven to 160°C. Place eggs, sugar, cream and vanilla in a bowl and whisk until frothy. Sift flour over the egg mixture and whisk again until smooth. Place berries into a lightly greased 1.5-litre (6-cup) deep dish baking dish or 6 individual dishes. Pour over the egg mixture and bake for 55 minutes to one hour, or until set and golden. Serve with greek yoghurt (or cream) and a handful of mixed berries.
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