Friday, June 25, 2010

Strawberry Clafouti

More strawberries! I made a clafouti, only with our little early summer stars instead of the traditional cherries.

I wish I were a better photographer so I could capture how tasty this little number was. Clafouti is a new discovery for me--mellow, fruity, very summery--and now I'm daydreaming about all the other fruits I could try.

And it's easy, too. Went together in no time at all. Toss halved berries in cornstarch and line the bottom of a heavily buttered dish. I used a few more than the recipe called for so that the bottom would be covered. Definitely fit in as many as you can.

Blend flour, eggs, sugar, vanilla and milk, pour the batter over the berries, and bake for close to an hour.

It becomes a lovely dish a bit like custard, a bit like cake. A friend who was over the night we ate this remarked that it reminded her of flan. The berries floated to the top during baking, making a colorful layer.

It would be absolutely decadent at a brunch.

Recipe below, or view a printable version at the Sunset website.


1/2 tablespoon butter
8 ounces strawberries, hulled and halved lengthwise
2 teaspoons cornstarch
3 eggs
1 cup milk
2/3 cup flour
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Powdered sugar

Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside. (Ed.- Use enough berries to cover bottom of the dish completely.)

In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.

Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

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