Fruit Clafoutis

My Fruit Clafoutis is a homage to the timeless French tradition of embracing the natural bounty of the orchard. This dessert brings the essence of fresh, juicy fruits to the forefront, encased in a soft, pillowy batter that's just sweet enough to let the fruits shine. Whether it's the tartness of cherries or the sweetness of berries, this dish adapts to your seasonal favorites. Infused with vanilla and a hint of almond, my Clafoutis recipe offers a slice of French countryside cuisine right to your table. Join me on a culinary exploration to master this rustic classic, and don't forget to connect with me online for even more culinary inspiration.

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3-Course Menu

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Three Course Menu

Appetizer: Sweet Melon, Feta, Prosciutto Chips
Entree: Creamy Pesto Haddock, Roasted Onions, Wild Rice

Clafoutis Filling

Mix together eggs, salt, milk and heavy cream. Add remaining ingredients and blend well.
Wash off fruits and remove pits if so. Cut fruits in half or wedges; set aside.

Preparing Dishes/Ramekins

Grease creme brûlée dishes generously with softened butter. Coat the greased molds with sugar. Start by pouring the custard halfway into your ramekins. Add Fruits: Gently tuck the fruits into the custard. Carefully pour the remaining custard over the fruits.

Baking

Bake in a preheated oven at 350ºF/180ºC for 30 minutes, or until the custard is set. Allow the crème brûlée to cool to room temperature before eating.

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