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Strawberry Clafoutis
From Sweet Simplicity, by Jacques Pépin

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.


1/4 cup granulated sugar
1-1/2 tablespoons cornstarch
1-1/2 teaspoons pure vanilla extract
2 eggs
1-1/2 cups milk
1 pint strawberries (about 14 ounces),hulled (about 12 ounces hulled)
1 teaspoon confectioners' sugar


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
Total Time: 45 minutes, plus cooling time
Nutritional Analysis per Serving: Calories: 182, Protein 7 g, Carbohydrates 26 g, Fat 6 g, Saturated fat 3 g, Cholesterol 119 mg, Sodium 78 mg

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