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Summer Fruit Clafoutis
Olivia

Summer Fruit Clafoutis

A delightful Summer Fruit Clafoutis that balances elegance with rustic charm, featuring a creamy custard texture and vibrant bursts of fresh fruit.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Dessert
Cuisine: French
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 3 Cups Fresh Summer Fruit (Cherries, Peaches, Berries)
  • 3 Large Eggs
  • 1/2 Cup Granulated Sugar
  • 1 Cup Whole Milk
  • 1/4 Cup Heavy Cream
  • 1/2 Cup All-Purpose Flour
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Tablespoons Unsalted Butter
  • 1/4 Teaspoon Salt
  • Powdered Sugar for dusting

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Grease a 9-inch baking dish or cast-iron skillet with unsalted butter.
  3. Prepare your fruit by washing berries or slicing stone fruits into uniform pieces.
  4. Spread the prepared fruit in an even layer across the bottom of the greased dish.
  5. In a large mixing bowl, whisk the eggs with granulated sugar and salt until pale and frothy.
  6. Gradually add whole milk, heavy cream, and vanilla extract while whisking.
  7. Sift all-purpose flour into the bowl and whisk gently until smooth.
  8. Pour the batter slowly over the fruit, ensuring even distribution.
  9. Bake for 35 to 45 minutes until the edges are golden brown and the center is set with a slight jiggle.
  10. Let cool for at least 15 minutes before serving.

Notes

Use room-temperature ingredients for best results. Let the batter rest for 10 minutes before pouring over the fruit. Store leftovers in the refrigerator for up to three days.