Strawberry Clafoutis with almond flour - a delicious gluten free twist to the classic cherry baked custard French recipe. Serve slightly warm or chilled for breakfast, dessert or teatime. Also great with ground pistachios.
70g (2.5oz/ ⅓ cup)sugar+ 1 tablespoon for the dish
275g (10 oz)fresh strawberrieswashed, hulled & cut in 2 if big (about 1½ cups)
4mediumorganic eggs(or 3 large eggs)
1organic egg yolk
170g (6oz / ⅓ cup)single or pouring cream ('half and half')(I use half fat crème fleurette 12% in France)
50g (1.75oz)ground pistachios(or ground almonds)
½tablespoonAmaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen)(optional)
few dropsalmond extract(or vanilla powder/extract)
1tablespoonalmond slivers (optional, for topping)
Instructions
Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
Butter a ovenproof gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the fresh strawberries over the surface in one layer.
In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds or pistachios and extract, if using.
Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.Bake in the oven for about 35 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.
Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.
Video
Notes
To serve: serve warm or chilled for breakfast, teatime or for dessert.Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.Variations using the same recipe batter (gluten free) with ground almonds:
Recipe also demonstrated on Video.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.