Berry Clafoutis With Ground Almonds Carrie Sheridan Recipes

BERRY CLAFOUTIS

Steps:

• Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
• Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
• In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
• Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
• Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

QUICK, EASY, ELEGANT CLAFOUTIS -- CARRIE SHERIDAN

Steps:

• Preheat oven to 375 degrees.
• Butter a shallow baking dish or pie pan, preferably ceramic.
• Arrange fruit (you can use anything but cut in small pieces).
• Add almonds.
• Whisk together the eggs, salt and only 1/2 cup of the sugar until thoroughly blended.
• Whisk the flour into the egg mixture.
• Add the milk and blend thoroughly (can use a blender at each stage).
• DO NOT OVERBEAT - keep it tender.
• Pour the egg, milk, flour mixture over the fruit.
• Sprinkle 1/4 cup sugar over the top and dot with butter.
• Bake for 30 minutes, until golden.
• To test if done, a thermometer should register 160 degrees when inserted.
• Clafoutis is best served just warm.

THE BBC'S BERRIES AND ALMOND CLAFOUTIS -- CARRIE SHERIDAN

Steps:

• Heat the oven to 350 degrees.
• Butter a 9-inch ovenproof dish and scatter the berries over the dish.
• Blend all the ingredients in a blender (or whisk them well) until smooth and pout the batter over the berries.
• Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown.
• Best served just warm -- or refrigerated and then reheated the next day.
• Serves 4-6 -- .

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

CLAFOUTIS WITH KIRSCH -- CARRIE SHERIDAN

Steps:

• Heat oven to 425 degrees.
• Butter a 9-inch cast iron pan or a ceramic pan or cake pan.
• Beat the eggs until completely blended.
• Combine the milk, kirsch, vanilla and add to the well-beaten eggs.
• Combine the flour, sugar and salt well.
• Add the flour mixture to the egg-milk mixture and blend well, but not very long.
• All of this can be done in steps in a blender.
• Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top.
• Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees.
• Dust with powdered sugar just before serving -- Best served just warm.
• Can be refrigerated and served cold OR re-warmed -- even a day later.

FRUIT & ALMOND CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

BERRY CLAFOUTIS WITH GROUND ALMONDS -- CARRIE SHERIDAN

Steps:

• Preheat oven to 350 degrees.
• butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish.
• Divide the blueberries and raspberries between the dishes.
• In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar.
• Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar.
• Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy --
• this is best served as just warm -- or refrigerated and reheated the next day -- .