How to Make a Quick Individual Clafouti
You might have never heard if it, or you may well have heard the name before and recognise it as being a dessert, but have never tried it.
Alternatively, you maybe one of those lucky people who have eaten it, but do not know how to make it and have never tried as it seems complicated. This would mean than you are missing out on a lovely dessert, as it is not that complicated.
Traditionally, the dessert is a type of tart and is made with cherries and the almond flavouring would stem from the fact that the cherry stones were not removed. However, it does not need to be this way and can still be called a clafouti.
Whilst making a dessert from scratch can be impressive and can give you a great sense of satisfaction, it is not always practical, such as if you have had a long day at work. However, sometimes that pesky sweet tooth just has to be satisfied.
As with many recipes, it is better with fresh ingredients, but who can be bothered to spend time pitting cherries? Certainly not me.
Besides this, while I think cherries are nice enough, they are not my favourite of all the berries - not even in the top three. I like to use different berries but leave all the other aspects of the recipe unchanged.
I even use a mixture of berries, and to make it even more convenient, I will use frozen berries and still get a great dessert.
Making a full sized dessert on a weekday evening is not feasible, so I adapted the quantities to enable me to still satisfy my need for a dessert when a yoghurt or similar just won't do.
There are also other alterations that you can make to adapt it to your taste. As an example, though I like to bake, I am often surprised by the amount of sugar that recipes call for. Accordingly, I tend to dramatically reduce this (in an arbitrary manner) and the result still tastes good.
Further, additional small touches – such as, nutmeg, cinnamon, lemon juice or lemon zest – can make for an even better clafouti. This recipe is the typical version that I make for myself, but it is simple to tailor it to your own tastes.
It does not need to be completely true to the original and the first clafouti ever made, but it can still be a mighty fine dessert.
You can multiply the recipe as necessary if you’re feeling generous and are happy to share…or want to eat a family-sized dessert yourself!
Fresh mixed berry clafouti
- Handful fresh or frozen mixed berries
- 1/4 cup flour
- 2 heaped tbsp sugar
- 1 egg
- 1/3 cup milk
- 1 tbsp lemon juice
- Generous pinch nutmeg, grated
- Small tab butter or coconut oil, for greasing
- Start by preheating the oven to gas mark 4/180⁰C. Lightly grease a ramekin or similar sized oven-proof dish with butter or coconut oil.
- Lay the berries in the bottom of the ramekin in a random manner - if you are using frozen, they do not need to be thawed - and sprinkle the lemon juice over the top of them. Set aside.
- In a bowl, sift the flour and add the sugar, giving it a quick stir to combine the two ingredients. Create a well in the centre of the mixture and crack the egg into it. Gradually draw small amounts of the flour/sugar mixture into the egg, continuing until thoroughly combined.
- Slowly whisk in the milk to create a smooth batter. (N.B. An electric mixer can be used for steps 3 and 4, but that is too much effort and creates more washing up. Manual mixing works just as well.) Add the lemon zest and grated nutmeg and stir into the batter.
- Pour the batter over the berries, ensuring that you do not fill the ramekin to the very top – the batter should reach just below the lip of the dish. Some of the berries may float, some may not – do not worry about it either way.
- Carefully put the dish into the middle shelf of the oven, ensuring there is enough space above it as the clafouti will rise.
- Check after 30 minutes – as it might need 5 minutes more – and when it has risen and is golden brown, it is ready to eat. Serve immediately.