Because I love baking pies and I don't always have time to mix pastry dough, I've been experimenting with a classic French recipe called a "clafoutis". Traditionally, this dessert is made with fresh cherries, but I have found it is equally good with various summer berries. It is basically fruit baked in a slightly sweet custard.
The photo is of a version I made with fresh strawberries and blueberries that I froze when they were in season a few months ago.
It is a treat that is easy to make and receives praise inversely proportional to the effort it took to make it (my favourite kind of recipe!)
The two best recipes I tried to make a clafoutis are one from Nigella Lawson's book "Nigella's Express" and one from Donna Hay's monthly article in the magazine "Living Etc.". The following recipe is a mix of the two, plus my contribution of using evaporated milk instead of cream in the custard.
Fruit Clafoutis
about 400g of cut up fruit (enough to line the bottom of a 9" pie plate)
4 eggs
1/2 cup sugar (or less)
330 ml evaporated milk
1/3 cup flour
1 teaspoon vanilla
* First preheat the oven to 325F . Grease the bottom and sides of the pie plate. Wash and cut up fruit and layer evenly over the bottom of the pie plate. In a medium mixing bowl, whisk together the eggs, milk, sugar and vanilla. Carefully add the flour (try using a sifter) and mix so that there are no lumps. Pour the custard mixture over the fruit. Bake for 50 - 60 minutes.
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