Fruit of the Season Clafouti
Clafouti is a dreamy, dense French custard-cake baked with berries or other fresh fruit. With no crust to make and no frosting to spread, it is also one of the simplest of summer desserts.
Ingredients
3 extra-large eggs, Beaten
2 cups half-and-half
2 tbsp. berry liqueur
2 tsp. vanilla extract
1 cup all-purpose flour (substitute with Gluten-Free all purpose flour, if desired)
½ cup sugar
¼ tsp. salt
2 cups summer fruit (blueberries, blackberries, pitted plum halves, pitted cherries, etc.)
2 tbsp. Butter, cut into bits
Powdered sugar or lightly sweetened whipped cream
Directions
Heat oven to 350 degrees. Butter and flour a large, deep glass pie plate or a 10-inch ceramic quiche dish.
Use a whisk or electric beaters to combine eggs, half-and-half, liqueur, and vanilla into a medium bowl until mixture is smooth.
Whisk flour, sugar, and salt in another bowl.
Whisk wet mixture into dry mixture until there are no lumps.
Pour batter into pie plate, scatter fruit over batter, and dot with butter bits.
Bake until toothpick inserted near center comes out clean, 40 to 45 minutes.
Cool to lukewarm or room temperature.
Sift powdered sugar over entire clafouti, or add a dollop of whipped cream to each serving.
Suggestions
Read more: This recipe is part of Now in Season columnist Terese Allen's article "The Language of Summer."
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