Tuesday, May 24, 2016

Strawberry Clafoutis Recipe

This recipe for making a Clafoutis is becoming one of my favorites. It's sort of like a flan and a tart, and it's French, so how can you go wrong?
I know when I have read about making this dessert, it seemed like something I would never attempt. My first and only try at making flan was somewhat of a disaster, so a Clafoutis would have the same fate I thought.

But I was wrong, and it turned out delicious. So here I am again, using strawberries to make this one, and it's amazing.
A Clafoutis is very simple to make, and you can use different fruits in it for different tastes. It's creamy and smooth, and just fancy enough to impress your guests.
After it bakes in the oven, let it cool for a bit, then sprinkle it with powdered sugar. And you could even top it with a tiny bit of whipped cream if you like.

Recipe for Strawberry Clafoutis


 2 tablespoons unsalted butter, melted
1 cup half-and-half
2 eggs
1 egg yolk
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 cup all-purpose flour
1 1/2 cups fresh strawberries
Confectioners' sugar, for dusting


 Preheat oven to 325 degrees. Brush a 9-inch ceramic pie plate or casserole dish with the melted butter.
In a large bowl, whisk together the half-and-half, eggs, egg yolk, sugar and almond extract. Add the flour and whisk just until smooth, being careful not to overmix. Pour the batter into the prepared baking dish and scatter the raspberries evenly over the top.
Bake for 30 to 35 minutes, until the Clafoutis is just set and the surface is golden brown. Dust with confectioners' sugar and serve warm. 

Serves 6.


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