24 July 2009
After eating a hearty dinner of roast chicken and vegetables, a warm comforting dessert was in order. We picked up some divine smelling strawberries from the supermarket and decided to use them in our dessert. I had read about a strawberry clafoutis on Citrus and Candy only the night before, and after salivating over pictures of a baked custardy dessert I knew I had to give it a go. It's a great recipe because I don't often have cream in the fridge and whilst most clafoutis recipes require cream, this one uses butter which I pretty much always have on hand.
It turned out to be a great hit - BLT loved the custard mixture so much she practically licked the bowl clean! Make sure you eat it while it's still warm out of the oven as a great remedy for the winter blues.
Strawberry Clafoutis (Serves 6)
From Citrus and Candy (who adapted it from Michel Roux)
1 punnet of strawberries, washed, hulled and halved/quartered (depending on size)
2 eggs, lightly beaten
80g butter, melted and cooled
60g raw sugar
1 tsp vanilla extract
1. Preheat oven to 200ºC. Grease a 20cm baking dish. Add flour to eggs and beat with a whisk until combined. Whisk in melted butter and then gradually add the sugar and milk until combined.
2. Spread the strawberries into a layer on the baking dish, and pour the custard mixture on top.
3. Bake in oven for 10 minutes, then reduce oven temperature to 180ºC and bake for a further 30 minutes. Wobble the dish a bit to see if its ready - it shouldn't be like a liquid anymore. Remove from oven and rest for 5 minutes.