Strawberry “Clafoutis” (Custard Bakes)
Sensational Summer Strawberries
Strawberry “Clafoutis”
(Custard Bakes)
Strawberry “Clafoutis” (Custard Bakes)
“Strawberry fields forever” is my current mantra and as far as I am concerned there should be more strawberry fields, not just near me but all over the countryside, although, we are the proud “parents” of many strawberry offspring this year, and the luscious red orbs just keep on coming and coming……..but in-between our prolific brood, I like to purchase British strawberries from local farm shops, PYO farms as well as supermarkets, and my current passion is for our own home-bred and home-grown Sweet Eve strawberries – these are indeed a British strawberry to be proud of with their plumptious scarlet good looks and sweet on the tongue taste, they pep up any strawberry recipe as well as being just divine when eaten “naked”, the strawberries that is and not me!
Sweet Eve British Strawberries
I have been cooking and baking with Strawberries a lot this season, from Sensational Sweet Eve Strawberry Shortcake Stacks to Elderflower and Strawberry Cordial/Syrup, I am in a strawberry frenzy this year and I’m loving it. I have lots of new strawberry recipes to share over the next few weeks, so keep popping back to see what I have on offer in my “Strawberry Fields Forever” series, but for now, let me share a new recipe for clafoutis, a sort of French custard bake that has a scant amount of flour in it, or in this case, cornflour making this delectable dessert gluten-free.
Strawberry Clafoutis
This recipe for Strawberry “Clafoutis”, French style custard bakes uses Sweet Eve strawberries and was made last week for an “Al Fresco” soiree I had. I served them in individual dishes, and I even had enough batter left over to make a larger clafoutis for another meal……..I sprinkled icing sugar over the just-warm bakes before serving them with extra strawberries and thick cream and they went down a storm with my dinner guests. You can serve these warm or cold, as long as they are not too cold however, otherwise they lose their seductive wobble.
Strawberry Clafoutis
But these ravishing red berries are not just a pretty face and their health benefits are an astonishing and little known fact I suspect, I have shared just how damn good these seductive berries are for all of us below, as taken from the Sweet Eve website:
- Strawberries contain more vitamin C than the equivalent weight of fresh oranges, and like most fruit and veg, they are low in calories, high in fibre and can help to boost our intake of antioxidants
- Just 7 strawberries (80g) provides your recommended daily amount of vitamin C
- Strawberries are an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids
- Strawberries contain significant levels of phytonutrients and antioxidants which help to fight free radicals (which can damage cells and are thought to contribute to the formation of many kinds of cancer). These antioxidant properties are believed to be linked to what makes the strawberry bright red
- Strawberries were historically used medicinally to help with digestive ailments, discoloured teeth and skin irritations
Nutrition
For 100 g strawberries (about 10):
27 Kcals
0.0 g fat
2.7 g fibre
77 mg vitamin C (192% RDA)
20 mg folic acid (10% RDA)
0.06 mg vitamin B6 (9% RDA)
Stawberry Clafoutis about to be baked
Time to share my recipe for today, I hope those of you who make this recipe will enjoy it as much as we all did the other week……oh yes, as it was served Al Fresco, I think this recipe is an ideal candidate for Lou (Eat your Veg) and Anneli’s (Delicieux) Four Seasons challenge, the theme of which is Al Fresco this month.…and I hope that Jane over at The Hedgecombers will allow this as an entry into our own Tea Time Treats challenge where July’s theme is “Flapjacks and Tray Bakes”.…….these are sort of tray bakes, so I hope they count! That’s all for today, have a great day and I will be back soon with more recipes as well as kitchen chat and travel notes, Karen
*Commissioned & Featured Post*
Strawberry “Clafoutis” Custard Bakes
Print recipe
| Serves | 8 |
| Prep time | 2 hours, 10 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 30 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Formal Party, Valentines day |
| Region | French |
Ingredients
- 150ml fresh milk, full-fat
- 150ml single cream
- 1 vanilla pod, halved and seeds scraped out
- 2 large free-range eggs
- 100g caster sugar
- 25g cornflour
- 250g fresh strawberries, hulled and cut in half
- Icing sugar, to sprinkle
Note
A soft set vanilla custard bake in the style of a French Clafoutis with fresh strawberries, this is delicious served warm or cold with a jug of cream and some extra fresh strawberries.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas Mark 6. Grease a large gratin dish with a little butter or 8 small ramekins. |
| Step 2 | Place the milk, cream, vanilla pod and the seeds into a saucepan; bring to the boil and then take off the heat and allow to infuse for at least 2 hours. |
| Step 3 | Beat the eggs and sugar together in a large mixing bowl until thick and frothy; then add the cornflour and continue to beat instil smooth. |
| Step 4 | Remove the vanilla pod from the milk and cream infusion and pour into the egg mixture, whisking all the time. |
| Step 5 | Arrange the fresh strawberries in the buttered gratin dish or ramekin dishes and then pour the custard over them. Place the dish into the oven and bake for 15 to 20 minutes, or until the custard bake is golden brown and set in the middle. |
| Step 6 | Sprinkle icing sugar over the top and serve just warm, or at room temperature with cream. |
More Strawberry Recipes on Lavender and Lovage:
Low Calorie Vanilla Bean Scones for a Wimbledon Strawberries & Cream Tea
Strawberries and Flowers for Tea – Strawberry & Elderflower Cake and Tart Topping
More Jubilee Baking and little Red, White & Blue Strawberries and Cream Jubilee Cakes
Magical Midsummer’s Eve: Elderflower and Strawberry Cordial/Syrup
World Baking Day……Cakes Galore and my Vanilla, Strawberry & Rose Victoria Sandwich Cake
Studio Pottery, Baguette and Fresh Strawberry Curd
Lazy Saturday Salad Recipe: Strawberry and Mint Fruit Salad
Strawberry Fair Yoghurt Cupcakes Recipe
Strawberry Iced Butterfly Fairy Cakes
Wolds Way Lavender and Strawberry Fruit Cup
Lizzy (Good Things) says
Wow, gorgeous!
Karen Burns-Booth says
Thanks Lizzy!
Dominic says
these are so pretty and so summery… I’ve never really been a fan of set custard but I know I’d have to try a few of these just to make sure… xx
Karen Burns-Booth says
Not quite a custard Dom, sort of between a custard and a Yorkshire pudding!
SallyBR says
Oh, those look absolutely wonderful…
cornflour… nice twist. I’ve saved a recipe for clafoutis using chestnut flour, thought maybe it would work in your recipe too…
hummmm, I might have to bake a batch soon
Karen Burns-Booth says
Thanks Sally! I am sure chestnut flour would work too!
Jeanette says
Karen lovely recipe. Custard so European from the Canadian North. Strawberries are now in season here. I have been looking for another dessert for this weekend. This will be the one, thank you!
Karen Burns-Booth says
Thanks so much Jeanette! I hope you enjoy them when you make them!
Jeanette says
Karen lovely recipe. Very European for the Canadian North. Strawberries are now in season here. I needed another dessert recipe for the weekend. This will be it, Thanks.
Karen Burns-Booth says
🙂
Deena Kakaya says
The simplicity, effect and stunning colour make me really want to try this light and inviting recipe you’ve shared with us. Often when I bake with strawberries I get an overly moist and lightly sour effect, what do you reckon I could be doing wrong? Xx
Karen Burns-Booth says
Sometimes strawberries become “sad ” and sour when they have been cooked or baked for too long Deena, so, just cut back on the cooking time maybe! Karen
Laurita Borst says
What about very chilled strawberries just before pouring custard to keep them from becoming sour? Maybe even pop them in the freezer for ~10 minutes or so while preparing custard.
Karen Burns-Booth says
Sounds okay Laurita, but I am not a fan of frozen strawberries as they become too mushy and release too much water into the custard!
Madeleine Morrow says
The strawberries are brilliant this year. Ate some mutant sized ones yesterday. I adore clafoutis – made one with cherries last week – and never made with strawberries. That will have to change now.
Karen Burns-Booth says
It is a FABULOUS year for strawberries this year Madeleine! We have been very lucky with our home grown ones too!
Glamorous Glutton says
How very strange, I was just thinking of ways to use my strawberry glut and clafouti came to mind. Then I check my emails and there you are! These look wonderful and what’s not to love about strawberries and custard? GG
Karen Burns-Booth says
It’s spooky GG! We are on the same wavelength! LOL! I will make sure I pop over to see what you have been doing with your strawberries soon! Karen
Ginger says
These are looking amazing! What a wonderful treat!
Karen Burns-Booth says
Thanks so much Ginger!
Janice says
Beautiful strawberry photos, Karen. I still prefer mine served simply, but as the summer goes on they do creep into recipes too.
Karen Burns-Booth says
I am a simple kinda gal too, but when there is a glut, then this is a simple recipe to make! Thanks Janice!
Heidi Roberts says
I love to over indulge in fresh strawberries when they are in season!
Karen Burns-Booth says
You and me both Heidi! 🙂
Bintu @ Recipes From A Pantry says
Looks rather gorgeous as usual Karen. PS what are those containers you are using to bake in?
Karen Burns-Booth says
Merci Bintu! The little dishes are what ready meals (seafood gratin) come in, in France, aren’t they great?
What Kate Baked says
The strawberries this year are simply the best I’ve possibly ever tasted- sweet Eve and jubilee amongst my favourite! I think there is an agricultural reason for this but I’m certainly enjoying them all very much!
dina says
it looks delightful!
Janie says
Gorgeous! I know my Mum would ADORE these so gonna bookmark and treat her to them soon 🙂
Janie x