Tag Archives: custard

Mixed Berry Clafoutis

clafoutis

Mixed Berry Clafoutis

A specialty from the Limousin region of central France, clafoutis is a custard traditionally made using the first cherries of the summer. I made this one using raspberries and strawberries because I just missed cherry season.

1 cup whole milk
3 eggs
½ cup sugar
1 tablespoon vanilla extract
1/8 teaspoon almond extract
2 tablespoons butter, melted
1/8 teaspoon salt
½ cup flour
2 mixed raspberries and sliced strawberries
powdered sugar for dusting

Preheat the oven to 325°F.

In a large bowl, whisk together the milk, eggs, sugar, vanilla and almond extracts, butter and salt until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a pie pan and distribute the berries over the batter in the pan.

Bake until puffed and golden brown, 35–45 minutes and a toothpick inserted into the center comes out clean. (Check halfway through the backing and it is getting too browned tent loosely with aluminum foil.)

Dust with powdered sugar and serve warm or at room temperature.

Serves 6

My Mom’s Flan

flan

My Mom’s Flan

My mom is the best cook in the universe. She can pour cereal straight out of a box and it’s the best thing you’ve ever tasted. This is her flan recipe.

Though we commonly associate flan with Latin American, sweet or savory egg custards were popular among the ancient Romans and were considered a health food in 15th century Italy! (I can’t call this recipe healthy but it’s definitely good for the soul and what I make when I’m feeling a little homesick.)

1 tablespoon sugar
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
1 tablespoon vanilla extract
3 eggs

Put the sugar in the bottom of a 6-inch cake pan and carefully place on the stovetop over medium-low heat, moving the pan, until the sugar begins to turn golden brown and caramelize. Be careful not to let it burn because it will quickly turn bitter. Remove from heat and set aside.

Prepare a double boiler. Place a large pot or saucepan large enough to fit your cake pan on the stovetop. Place a vegetable steamer on the bottom of the pan and add about an inch of water. Place over low heat.

In a blender, combine the evaporated milk, condensed milk, vanilla extract and eggs and blend until smooth, about 30 seconds. Carefully pour the mixture into your prepared cake pan (you may hear some cracking), cover tightly, and place on the vegetable steamer in the double boiler. Cover the pot and cook over low heat for one hour to one hour and 20 minutes until firm. Remove from the double boiler and let cool. Run a paring knife along the edges of the dish to separate the flan from the sides. Unmold onto a plate and refrigerate until cold – at least 4 hours but best overnight.

Makes one 6-inch flan serving 12 although I can eat it all in one sitting