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’
INGREDIENTS
4 eggs
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
METHOD
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.
You might also like…
raspberry lemon friands
blueberry & pear yoghurt cake
blueberry scones
Just made this for hubby’s birthday dessert, yummy! Kids loved it with a bit of ice cream. Used only strawberries though as they are so plentiful and cheap right now. Love your photography and simple recipes, I’ll be dropping in often.
Fantastic! So happy to hear you and your family enjoyed it! The strawberries would have been delish! I am thinking of baking a strawberry bread tomorrow because they are just so gorgeous at the moment {and cheap:)} Happy cooking!!!
Love your recipes! I’ve made over 20 of them and my entire family loves them. I just popped the clafouti in the oven.
I didn’t get a chance to read the blog portion (I’ve got my own munchkin running around) until now, and I realized I forgot the cinnamon! I read down your list of ingredients and I saw that it wasn’t listed there. Hope this helps!
I just have a couple questions, first, what is single pouring cream? Next, you mentioned cinnamon, but no amount is given. Also, do you use a water bath, by setting the individual ramekins in? Your reply to me would be appreciated as I would like to make these with all the fresh fruit available. Thank you so much.
Hi lovely. The cinnamon should be a teaspoon. I didn’t bake my clafoutis in a water bath but if you’d like to please feel free. Happy baking xxxx
What is single pouring cream ? asked above?