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Strawberry Clafoutis

strawberry clafouti edit 1

Clafoutis, the simple French custard usually made with cherries, is a dessert easily adapted to the seasons. Here, strawberries stand in for the cherries, buttermilk adds a tangy backdrop to the custard, and a small dose of nutty browned butter rounds things out, culminating in a dessert that is as delicious as it is easy to make.

Ingredients:

2 Tablespoons unsalted butter

2/3 cup whole milk

1/2 cup buttermilk (you can use whole milk if you don’t have buttermilk, but the flavor will be different)

1/3 cup sugar, plus a tablespoon or two for sprinkling over the strawberries

3 eggs

2 teaspoons vanilla extract

2 healthy pinches of salt

1/2 cup all-purpose flour

2 cups sliced strawberries

Powdered sugar, optional

1. Preaheat the oven to 350 degrees. Cut the butter into a few pieces and place it in a 12″ cast iron skillet or other oven-proof skillet, then place the skillet in the oven to let the butter melt and brown while you prepare the batter. Keep an eye on time so the butter doesn’t burn.

2. Add the milk, buttermilk, 1/3 cup sugar, eggs, vanilla, salt, and flour to the pitcher of a blender and blend until smooth. Remove the skillet from the oven and give the butter a swirl, coating the bottom and sides of the pan. Pour just enough batter into the skillet and swirl again to cover the bottom (like you’re making a crepe), then scatter the fruit evenly across the film of batter.

3. Pour the remainder of the batter over the strawberries, then return the skillet to the oven and bake for half an hour or until the custard is puffy and golden brown in spots. A knife inserted in the center should come clean. Serve warm or at room temperature, sprinkled with powdered sugar if desired.

 


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