Summer Berry Clafoutis with Whipped Cream

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5 from 3 votes

Summer Berry Clafoutis with Whipped Cream

A custard-ey cake studded with berries, and topped with poofs of whipped cream.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: French

Servings: Servings

Author: Katie Workman

Equipment

Electric Mixer

Ingredients

For the Berry Clafoutis

1 pint blueberries
1 pound strawberries halved, or quartered if large
1 tablespoon Chambord framboise or other berry liquor
4 large eggs
⅔ cup granulated sugar
½ teaspoon kosher salt
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
1 ½ cups half-and-half
confectioners’ sugar (powdered sugar) for dusting

For the Sweetened Whipped Cream

1 ½ cups heavy or whipping cream
2 tablespoons confectioners’ sugar (powdered sugar)

Instructions

Preheat the oven to 350°F. Butter a shallow 2½ to 3 quart casserole.
Place the berries in the casserole. Sprinkle over the Chambord, toss the berries with the liquor, and spread them out in a single layer.
In a large bowl, whisk the eggs well, then add the sugar, salt, and vanilla and whisk well to combine. Dump in the flour and whisk until the batter becomes very smooth. Slowly pour in the half-and-half and whisk until incorporated. Pour the batter over the berries.
Bake for 45 to 50 minutes until a knife inserted into the center comes out clean, and the whole thing is prettily puffed and nicely browned. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
While the clafoutis is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.

Notes

What is a Clafoutis?

A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them, all ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and which puffs up enticingly all around the fruit when it bakes. But it’s also great with all kinds of fruit, especially berries.

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