This edition of Hey Hey It’s Donna Day is hosted by Bron Marshall, whose food photography literally makes me drool. Talk about food porn, folks… but I digress. This is one event I was really looking forward to. The theme this month? Clafoutis.
When I think of clafoutis, I think of the one I made last summer – dense, eggy and solid, and a great carrier for the nicest summer fruit Ohio has to offer. But here we are making clafoutis in April, still a month away from when we’ll be lucky to find Ohio strawberries in the farmer’s markets, let alone blackberries and blueberries and raspberries. So when hunting for recipes to use up some fruit I had bought a couple of days earlier, I found this recipe. I modified it slightly to use what I had, so I ended halving the recipe (and putting it into a 2-ish quart Le Creuset casserole) and making ond dish instead of two. I did use a whole vanilla bean, as well, which ramped up the vanilla flavor wonderfully. I’m still out on the texture, though – it reminded me more of creme brulee than of clafoutis, and I was half tempted to whip out the culinary torch and some sugar to caramelize the top. 🙂 I’ve updated the recipe below to include my adaptations. You can find the original here.
Summer Berry Clafoutis
recipe adapted from Food and Wine Magazine
Palladin’s flourless dessert is more like a delicate custard with fruit than like the usual sturdy country clafoutis.
4 large egg yolks
2 large eggs
1/4 cup sugar
One vanilla bean, split, seeds scraped out
3/4 cups whole milk
3/4 cups heavy cream
1 tablespoons kirsch
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
Confectioners’ sugar, for dusting (optional)
Preheat the oven to 350°. Butter two 9-by-13-inch baking dishes. In a medium bowl, whisk the egg yolks with the eggs, sugar and vanilla seeds. Whisk in the milk, heavy cream and kirsch. Put half the berries in each baking dish and pour the custard over the top. Bake for 20 minutes, or until just set. Remove from the oven and let cool slightly. Dust the tops with confectioners’ sugar and serve warm.