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.
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.
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