AuthorNata AlbotCategoryDessertsDifficultyIntermediateI make clafoutis for many years. I bet it's the best recipe from all I have tried before and it always works. So don't worry, no fails! It's the perfect time to try it. There is plenty of local berries and peaches are so sweet. I'm sure you'll love this texture. This is not a cake. It’s more like a sweet frittata or a flan.
In a medium bowl, whip the cream until thick peaks form.
Beat well the eggs and powdered sugar until it doubles in volume
Add the milk, then the flour and beat well until there are no lumps.
Pour gradually the cream and mix well.
Don't forget the vanilla. I prefer vanilla pod. It's natural and very fragranced.
Butter the pan and pour the dough. Cut the peaches in slices and arrange them over the dough. Add the raspberries and blueberries.
Preheat the oven to 200 C. Bake the clafoutis for 25-30 minutes or until the top is browned and puffed and the custard is set.
Let cool slightly, then sprinkle the top with powdered sugar and serve.
Ingredients
Directions
In a medium bowl, whip the cream until thick peaks form.
Beat well the eggs and powdered sugar until it doubles in volume
Add the milk, then the flour and beat well until there are no lumps.
Pour gradually the cream and mix well.
Don't forget the vanilla. I prefer vanilla pod. It's natural and very fragranced.
Butter the pan and pour the dough. Cut the peaches in slices and arrange them over the dough. Add the raspberries and blueberries.
Preheat the oven to 200 C. Bake the clafoutis for 25-30 minutes or until the top is browned and puffed and the custard is set.
Let cool slightly, then sprinkle the top with powdered sugar and serve.