Strawberry Clafoutis

from ButterYum

makes 12 servings

Ingredients

  • 2 tablespoons butter, softened to room temperature

  • 2 tablespoons granulated sugar

  • 3 cups fresh ripe strawberries, hulled and cut into bite-size pieces

  • 3 large eggs

  • 1 1/2 cups half and half

  • 3/4 cup granulated sugar

  • 3/4 cup all purpose flour

  • 1 tablespoon pure vanilla extract

  • 1/4 teaspoon fine table salt

Directions

  1. Preheat oven to 350F and place rack in center position.

  2. Generously coat the inside of a 3-quart stoneware or ceramic baking dish with the softened butter, followed by the sugar; tap out excess sugar.

  3. In a blender, make the custard mixture by combining the eggs, half and half, sugar, flour, vanilla, and salt on low speed until fully incorporated.

  4. Place prepared fruit in baking dish and pour the custard over the fruit.

  5. Bake in center of oven for 50-60 minutes until the evenly puffed and golden around the edges.

  6. Remove from oven and cool before serving slightly warm, at room temperature, or chilled. Note - The clafoutis will deflate shortly after removing it from the oven. This is to be expected.

  7. Chill leftovers in an airtight container.

Note

  • A 3-quart baking dish is typically a standard 9x13 size. Alternatively, a 10-inch square baking dish can be used, or any dish that holds a 12-cup volume.