![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Strawberry Clafoutis
Strawberries are used here in a clafoutis, a type of thickened custard usually reserved for cherries (which can be substituted for the strawberries, as can other types of berries). I use a little cornstarch as a thickening, combining it with eggs, sugar, milk, vanilla, and the berries. Unlike a conventional clafoutis, which is usually cooked in a double boiler, this is baked in a gratin dish. It is best served at room temperature. Ingredients: 1/4 cup granulated sugar
Instructions: Preheat the oven to 350°F (175°C; Gas Mark 4). Mix the granulated sugar and cornstarch in a bowl. Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds. Add the milk, and mix until it is incorporated. Quarter the berries, and distribute them evenly in a 4-to-6-cup gratin dish. Pour the egg mixture over the berries, and place the gratin dish on a cookie sheet. Bake for about 40 minutes, until just set. Cool to room temperature. Sprinkle the confectioners' sugar on top of the clafoutis, and serve it at room temperature. Yield: 4 servings
|
|
|||||||||||||
|
||||||||||||||
Related Articles:
Prawns, Parmesan and Strawberries Meal Strawberry-Lemonade Strawberry Pudding Recipes/Strawberry & Orange Fool How to Make Chocolate-Covered Strawberries |
Related Recipes:
Pecan Meringues with Strawberry Sauce Strawberry Blancmange Strawberry Bavarian English Fresh Strawberry Pudding Strawberry Mousse |