Red Currant Clafoutis
User Reviews
5
Red Currant Clafoutis
Description
This dessert starts with a batter combining all-purpose flour, granulated and brown sugar, salt, eggs, and vanilla almond milk, whisked until just mixed with a few lumps remaining. The batter rests briefly while fresh currants are removed from their vines. It is poured into a greased baking dish, then topped with evenly distributed currants.
During baking, the batter puffs slightly and sets, developing golden brown edges and a soft, custard-like interior. Once cooled, the clafoutis deflates somewhat, becoming tender yet firm. Garnished with extra currants and dusted with powdered sugar, it offers a balance of sweet, tart, and creamy textures and flavors.
The clafoutis may be served alone or with whipped cream or ice cream for added richness. Substituting other berries like blueberries or blackberries is possible if fresh red currants are unavailable.
Ingredients
- cooking spray
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar white
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 egg large
- 3/4 cup plus 1 tablespoon, Blue Diamond Vanilla Unsweetened Almond Breeze
- 1/2 cup currants removed from their vines, plus more for garnish, fresh
- powdered sugar for garnish
Instructions
- Preheat the oven to 350F. Liberally grease a 9-inch round baking dish with cooking spray. Set aside.
- In a large bowl, mix together the flour, white sugar, brown sugar and salt. Mix in the eggs and almond milk. Whisk until completely combined. The batter will have a few small lumps and be very thin. Allow to rest on the counter while pick off the currants from their vines.
- Pour the batter into the baking dish. Sprinkle the currants on top, being sure to spread them out evenly. Bake for 40 to 45 minutes or until the edges are golden brown and the center is set and firm. The clafoutis will puff up slightly in the oven, but will deflate as it sits--not a big deal. Garnish with a few more vines of fresh currants and dust the clafoutis with powdered sugar. Serve with whipped cream, ice cream or enjoy it all by itself.
Notes
- Fresh red currants removed from stems provide tartness that balances the sweet batter.
- If red currants are unavailable, substitute with champagne grapes, blueberries, or blackberries.
- Greasng the baking dish well prevents sticking and helps develop a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-inch clafoutis
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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