Le clafoutis

With a special thought for David, who so enjoyed it when he was here. This one is with mirabelles.

Clafoutis

This is probably the easiest desert you’ll ever make.  Clafoutis is basically a fruit custard pie without the piecrust.  I think this is best with mirabelles or cherries, but peaches are very good also.  This recipe will serve four, but can be scaled up for more.

300 grams Mirabelles – pitted (approximately 10 ½ ounces)

1 large Egg

33 grams Unbleached Flour (approximately ¼ cup)

33 grams Unsalted Butter – melted (approximately 2 tablespoons)

33 grams Granulated Sugar (approximately 2 tablespoons)

150 ml. Whole Milk

1 tablespoon Crème Fraiche or Sour Cream

Vanilla – approximately 1 teaspoon

Butter – for buttering the baking dish

Serves 4

Preheat the oven to 425°.  

Butter a Pyrex baking dish that will just hold the fruit in one layer.  Place the fruit into the baking dish.  

Whisk together the egg, flour, melted butter, sugar, milk and vanilla to taste.  Pour this mixture over the fruit and place the baking dish on the middle rack of the preheated oven.  Bake for approximately twenty minutes or until the custard is nicely puffed up and browned.  Remove from the oven and allow to cool somewhat before serving (it should still be warm).    

        

Notes:  This works well if you place in the oven just as you’re sitting down for dinner.