Mixed Berry Clafoutis
Clafoutis is a French custard dessert traditionally made with cherries, baked in a dish and served with cream. This version uses mixed berries and yields a dessert that lands somewhere between a Dutch baby and flan with pops of bright fruit throughout. The edge becomes puffed and golden, while the center remains custardy. Smarts: Clafoutis can verge on rubbery if overcooked, so be sure to take it out of the oven while the center maintains a faint wobble but the edges have puffed up.
- Mixed berries, fresh (blackberries, blueberries and raspberries) - 12 oz.
- Lemon zest - 1 tsp
- Sugar - 1/2 cup
- Butter - 2 tbsp , melted
- Eggs - 3
- Whole milk - 1 1/4 cup
- Almond extract - 1/2 tsp
- Kosher salt - 1/4 tsp
- All-purpose flour - 3/4 cup
- Heavy cream (opt) - for serving
Preheat oven to 400F. While oven heats, lightly grease a casserole dish with some butter or cooking spray. Spread berries evenly in the buttered dish.
Melt butter. Blend eggs, milk, lemon sugar, melted butter, almond extract, salt, and flour in a blender or using an immersion blender, until you have a fairly smooth batter.
Pour batter over berries and bake for 45 minutes. The clafoutis will be golden and puffed around the edges. Remove from oven and cool for 15 minutes. Serve warm with cream, if desired. Enjoy!