Individual Fresh-Berry Clafoutis with Crème Anglaise

Category: 
Seasons: 

Makes 6

By Will Packwood

Photography by Melanie Grizzel

Fairly difficult

Individual Fresh-Berry Clafoutis with Crème Anglaise

Ingredients

For 1 Batch(es)

For the crème anglaise:

  • 5 egg yolks
  • 1/2 cup(s) granulated sugar, divided
  • 1 pint(s) half-and-half
  • 1 vanilla bean(s), split and scraped
  • 1 pinch(es) salt

For the clafoutis:

  • 2 large eggs
  • 1 egg white(s)
  • 1 cup(s) half-and-half
  • 1/4 cup(s) granulated sugar
  • 3 tablespoons butter, melted (plus more for preparing dishes)
  • 1/4 cup(s) all-purpose flour
  • 1/2 zest of lemon
  • 1 pinch(es) salt
  • 1/2 cup(s) fresh Texas blueberries or blackberries (or a combination)

Individual Fresh-Berry Clafoutis with Crème Anglaise Directions

  1. Make the crème anglaise by whisking together the yolks and half of the sugar in a stainless-steel bowl until light and fluffy. In a small saucepan, bring the half-and-half, the remaining sugar, vanilla bean and the salt to a simmer.
  2. Remove the pot from the heat and while whisking vigorously, temper the yolk mixture with some of the warm half-and-half. Add the tempered egg mixture to the pot, return it to the heat and heat to 180° while stirring constantly with a wooden spoon. Serve immediately or cool in an ice bath and store covered in the refrigerator up to 3 days.
  3. To make the individual clafoutis, process the first 8 ingredients with a mixer until thoroughly combined. Strain the mixture and allow it to rest, covered, in the refrigerator for 1 hour. Meanwhile, butter 6, 1-inch-deep gratin dishes and heat the oven to 375°.
  4. Distribute the berries evenly in the prepared dishes and add the batter. Place the dishes on a cookie sheet and transfer to the oven. Allow the clafoutis to bake until golden brown and set—about 20 minutes. Remove the clafoutis from the oven, split the surface with a spoon and sauce generously with the warmed crème anglaise. Serve immediately.

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