Clafoutis is a very traditional French dessert from the area of the Limousin. It is traditionally made with unpitted black cherries but it is also a great way to make use of summer berries, cherries and stone fruits. The finished cake has a very dense, custard-y consistency almost like a fallen pancake.
This recipe makes about 6 servings
Clafouti with summer berries
Ingredients
- 7 large eggs
- 3/4 cups granulated sugar
- 3/4 cups unbleached white flour
- 1 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark rum
- 10oz seasonal berries (blueberries, huckleberries and blackberries are great in this)
- extrasugar and butter (for preparing the pie pan)
- 1 pinch kosher salt
Preparation
| 1. | Bring all the ingredients to room temperature. Preheat the over to 350 degrees. |
| 2. | Butter a glass or eartheware pie plate generously. Coat the butter evenly with granulated sugar. |
| 3. | Whisk the flour and sugar together. Add the eggs and whisk until smooth. Whisk in the cream, vanilla, rum and salt. |
| 4. | Arrange the berries evenly in the pie plate. Pour over the batter, then sprinkle the top with extra sugar (this will make the top color nicely when it cooks). |
| 5. | Bake in a 350 degree oven until the top is golden brown and the center is just set. Serve warm with confectioner’s sugar and lightly sweetened whipped cream. |
this looks delish! but roughly how much time does it take to cook?
About 35 – 40 minutes. I generally don’t include times as I bake for degree of doneness…it is done when it is just set in the middle and it has puffed up and turned golden around the edges.