Strawberry Clafoutis

Clafoutis (pronounced kla-foo-tee) is a crustless French tart filled with a sweet vanilla custard-like base and fruit, typically cherries, but the recipe works with a variety of fruits. Today’s version features the most delicious fresh strawberries that I found at a local farm stand. Whatever fruit you choose, be sure its flavor is amazing.

You may also be interested in seeing my Cherry Clafoutis, Peach Clafoutis, and Blueberry Clafoutis.

I wish you could smell these berries!

I wish you could taste these berries!

The clafoutis puffs up as it bakes, but it deflates soon after removing it from the oven - this is normal. Clafoutis can be served slightly warm, cold, or at room temperature. Personally, I prefer room temperature. If serving cold or at room temperature, you may wish to dust it with confectioner’s sugar.

Cuts like buttah!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3QoVxWe

• my favorite trimming knife https://amzn.to/39vrISZ

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Strawberry Clafoutis

makes 12 servings

Printable Recipe

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.

Amaretti Gelato

I once had a friend who liked to say she “didn’t like crunchy with her smooth”. I must admit, I love crunchy with my smooth. I also love Amaretti so this silky smooth vanilla gelato with crunchy bits of amaretti are a symphony of texture and flavor in my mouth. I hope you agree.

Items used to make this recipe:

(affiliate links)

• Lazzaroni Amaretti Cookies https://amzn.to/3jJkoET

• mesh sieve https://amzn.to/3jN1MUA

• my favorite ice cream/gelato maker https://amzn.to/3KPyFvO

• budget ice cream/gelato maker https://amzn.to/3uM56ph

• pure vanilla bean paste https://amzn.to/3LtVPr1

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Amaretti Gelato

makes 6 servings

Printable Recipe

Ingredients

• 960g cups whole milk (4 cups)

• 120g egg yolks (about 6)

• 300g granulated sugar

• 1 teaspoon (5ml) pure vanilla bean paste

• 150g amaretti cookies, crumbled

• additional amaretti crumbles for serving

Directions

1. In a medium bowl, whisk together the egg yolks and sugar; set aside.

2. In a 6-quart or larger sauce pan, bring milk to a boil; remove from heat.

3. Quickly whisk about 1/4 of the hot milk into the egg yolk mixture, then pour the egg and milk mixture into the saucepan that contains the remaining hot milk.

4. Return saucepan to heat and bring back to a boil; boil for 5 minutes, stirring constantly.

5. Strain mixture through a fine sieve and stir in vanilla bean paste; cool completely in the refrigerator for at least 6 hours, but 24 hours is best (don’t add the crumbled amaretti cookies yet).

6. Process the chilled gelato base in ice cream maker according to manufacturer’s instructions; add crumbled amaretti a couple of minutes before churning is complete.

Notes

• Use a larger saucepan that you think you’ll need because boiling milk will easily boil over the sides of a smaller saucepan.

• For extra crunch, serve with extra crumbled amaretti.

adapted from Lazzaroni Amaretti