Serves 6
This classic French dessert is a cross between a flan and a tart. Traditional clafoutis is made with fresh cherries, but the confection is also delicious with any fruits in season.
| Butter (for the pan) | |
| Granulated sugar (for sprinkling) |
|
| 3 | cups fresh or frozen mixed berries |
| ½ | cup flour |
| 1 | teaspoon baking powder |
| ⅛ | teaspoon salt |
| 3 | eggs |
| ½ | cup granulated sugar |
| 2 | teaspoons vanilla extract |
| Grated rind of 1 lemon | |
| 1¼ | cups half-and-half |
| Confectioners’ sugar (for sprinkling) |
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1. Set the oven at 375 degrees. Butter a
9-inch baking dish or pie pan and set it on a rimmed baking sheet.
2. Sprinkle granulated sugar in the bottom of the dish to make a thin even layer. Scatter the berries on top. Bake for 10 minutes. Set aside.
3. In a bowl, whisk the flour, baking powder, and salt.
4. In an electric mixer, beat the eggs,
½ cup granulated sugar, vanilla, and lemon rind until well blended. Beat in the flour mixture until the batter is smooth. Add the half-and-half slowly and mix until well incorporated.
5. Pour the batter over the berries. Bake for 35 to 40 minutes until the clafoutis is puffed and golden and the custard is set.
6. Sprinkle with confectioners’ sugar. The clafoutis will deflate as it cools. Adapted from Maison Villatte