Monday, June 21, 2010

Summer Time

Well it's official.  It's summer.  And I feel a bit blue.  It has been raining to beat records here and my tomatoes are wondering, "What the heck?".  Today is Bronwyn's final day of school, and I just can't seem to get everything done.  I decided that maybe summer needs a bit more encouragement to make an appearance.  Why not?  So I made a Strawberry Clafouti in the hopes that the season would feel more welcome in my home.  So far, it's still raining, but at least the house smells lovely!

Here's the recipe for this delicious, slightly sweet, creamy custardy treat.
STRAWBERRY CLAFOUTI

8 oz fresh, washed, strawberries, cut in half lengthwise
2 tsp cornstarch
3 large eggs
1 cup milk
2/3 cup flour (I used unbleached white bread flour)
1/4 cup sugar
1 1/2 tsp vanilla
1/4 tsp salt
powdered sugar (for the top)

Preheat the oven to 350 degrees F.  Butter a shallow 2 quart baking dish (I used a glass pie plate). 
In a bowl toss strawberry halves with the cornstarch until evenly coated, then arrange the berries with cut side down on the bottom of the dish.
In a blender, whirl eggs, milk, flour, sugar, vanilla, and salt until smooth (about 15 seconds).
Pour batter over strawberries.

Bake until puffed, golden brown, and set in the center (about 50 minutes).  Dust with powdered sugar and serve warm.  The fruit rises to the top so you can see it and rests on the custardy filling.




6 comments:

Jodie said...

If it's any consolation, it's freezing here in Melbourne. Winter has definitely set in.
As for that gorgeous clafouti...strawberries and custard are just perfect together. It looks delicious.

Colleen MacDonald said...

Thanks for the comiseration, Jodi. Even if it is SUPPOSED to be winter where you are. But we can shiver in solidarity!

The clafouti was astonshingly delicate and wonderful. I will be making it again!

Stephanie @ kitschicagoan said...

I have never even heard of a clafouti! Thanks for introducing me; looks terrific.

Colleen MacDonald said...

It's so good, and the best part is: it's relatively guilt-free! No butter or oil in it (except to grease the baking dish). And the eggs add protien! Dessert for breakfast: HOORAY!

Alin Steglinski said...

recipe printed... i plan to have my mom try to make a low sugar version for us.

Colleen MacDonald said...

Yay! I think you'll love it. It already has just a little bit of sugar, and you could easily make it with less or none at all.