Clafoutis is one of our very favorite desserts. This quintessentially French custard, usually made with cherries, is perfect because it’s so simple and easy to make with whatever fruit you have on hand. It’s absolutely delicious and one of the best ways we can think of to take advantage of seasonal fruit!
Apart from the way it satisfies our sweet tooth–in a way that we can justify so easily, since it is fresh, after all!–this is a beautiful dessert that presents magnificently. It’s great to be able to cater your meal to your crowd; whether it’s an informal gathering, in which throwing this sweet into one, big baking dish is fine, or doling it out into cute, individual ramekins for a more formal presentation. We love this and can’t wait until the next time we make it, and we know you’ll love it too!
Mini Strawberry Clafoutis
Yields 6 individual portions
- 1 pint strawberries, cleaned, hulled and halved
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped out and reserved, or vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- powdered sugar, garnish
- slivered almonds, garnish
- Preheat oven to 350 F.
- Combine milk, heavy cream, vanilla pod and seeds in a small saucepan, bring to a boil, then remove from heat, remove vanilla pod and let cool to room temperature.
- In a medium bowl, combine sugar and cornstarch.
- Beat in eggs and stir for 30-60 seconds.
- Continue to stir and slowly pour in cooled milk mixture.
- Place strawberries in ramekins and pour batter over the tops of berries.
- Transfer ramekins to a cookie sheet. Place baking sheet in oven and bake for 35-40 minutes, or until clafoutis is just set.
- Remove from oven and let cool completely.
- Sprinkle with powdered sugar and slivered almonds and serve chilled or at room temperature.
Recipe adapted from Lavender and Lovage