Cherry & Blueberry Clafoutis

Cherry & Blueberry Clafoutis
Cherry & Blueberry Clafoutis

An easy recipe for Clafoutis – a French dessert, which is simple to make at home.

It was one of those days, when the poor fridge finally gets that much-needed scrub. I mostly dread those days. My Mum often scolds me for not eating enough fruits and jams that lie around in the fridge, after most of my ‘impulsive’ shopping sprees. So, I got down to work.

And while cleaning, I luckily found boxes of cherries and blueberries – remains from my last cake order. As the freshness and juiciness was intact, I thought I will make jam out of the two. But, then there was enough jam in the house, to survive on for a month.

Also, I was bored of making the same old sponges and tarts. Hence, I zeroed on making Clafoutis, a French dessert made with flan like batter. However, I hit a slight bump. Traditionally, Clafoutis is made with dark cherries, but I had the red ones. So, I thought I could use Blueberries and Cherries together to give it my own twist.

The prospect of using these beautiful berries to create something beautiful for Gurjas and I to shoot, furthered my excitement. Well yeah, that sums up our life. We think about photographing every food/dish we’re served or we make.

And I did actually have a lot of fun making this. It was a no-fuss easy recipe. Once the Clafoutis was ready, I dusted powdered sugar on top and served it with whipped cream.

Not only did it taste delicious, the beautiful vanilla scent of the Clafoutis felt so inviting and comforting. The sweet-acidic taste of the fruits coupled with the comfort of vanilla just made up for a perfect summer dessert.

In hindsight, I am glad the cleaning happened. My mum got a clean fridge and a daughter working in a hot kitchen. Jokes apart, she was actually the happiest, eating the Clafoutis.

So, bake this simple dessert, for your lazy Sunday Brunch and let me know how it turned out. Here’s the recipe:

Cherries + Blueberries 500 grams
Milk 1 cup
Heavy Cream ¼ cup
Eggs 4
Flour ½ cup
Sugar ½ cup
Lemon zest ¾ Teaspoon (TSP)
Vanilla Extract ¾ TSP

Method:

  • Preheat the oven at 150 Degree Celsius.
  • In a saucepan, over medium heat, simmer milk and cream together. Once simmered properly, keep it aside.
  • Combine sugar, eggs, flour, lemon zest, vanilla extract in a bowl on medium boil. Whisk its properly and make sure the eggs don’t get scrambled.
  • Mix all these ingredients slowly and gradually, keep whisking with a balloon whisk while you mix the ingredients.
  • Sieve the custard and pour it in the baking dish (preferably in a butter dish) over cherries and blueberries.
  • Bake until the clafoutis is golden brown, about 30-35 minutes.
  • Dust Icing sugar on top and serve it with whipped cream.

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