Clafoutis
Chef Reid made this clafoutis perfect for summer using fresh fruit and Prairie Farms Milk to create a simply delicious cake-like dessert.
clafoutis
(Yields 8 servings)
Ingredients
1/3 cup + 2 tbsp Granulated Sugar
1 cup Whole Milk
3 Eggs
1/2 Vanilla Bean
1/2 Lemon, zested
1/2 cup All-Purpose Flour, sifted
2 cups Seasonal Fruit (cherries, apricots, apples, pears, rhubarb, etc.)
Powdered Sugar and Pistachios (optional)
Directions
1. Preheat oven to 365'F. Generously butter the bottom and sides of a 2-quart baking dish and lightly cover with 2 tbsp of granulated sugar
2. Using a stick mixer, blender, or whisk, mix the sugar, whole milk, eggs, vanilla bean seeds, lemon zest, and salt until well combined
3. Add sifted flour to the egg mixture and mix well
4. Prepare your fruit by removing pits or seeds and, if using larger fruits, cut into bite-sized pieces
5. Arrange fruit evenly in the baking dish in a single layer and cover with the prepared batter
6. Bake until the batter is cooked through and the top is golden brown and has puffed up (25-35 minutes)
7. Let the clafoutis cool for 30 minutes before optionally decorating with powdered sugar and pistachios