Strawberry Clafoutis (Gluten Free)
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5.0
21 reviews
Excellent
Strawberry Clafoutis (Gluten Free)
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Strawberry Clafoutis with almond flour - a delicious gluten free twist to the classic cherry baked custard French recipe. Serve slightly warm or chilled for breakfast, dessert or teatime. Also great with ground pistachios.
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Ingredients
- 15 g (1 tbsp) butter for the dish
- 70 g (2.5oz/ ⅓ cup) sugar + 1 tablespoon for the dish
- 275 g (10 oz/1½ cups) fresh strawberries washed, hulled & cut in 2 if big
- 4 eggs organic/free-range
- 1 egg yolk
- 170 ml (6 floz/ ⅓ cup) single or pouring cream ('half and half') (I use half fat crème fleurette 12% in France)
- 50 g (1.75oz/ ½ cup) ground pistachios (or ground almonds)
- ½ tablespoon Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
- few drops almond extract (or vanilla powder/extract)
- 1 tablespoon almond flakes (optional, for topping)
Instructions
- Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
- Butter a ovenproof gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the fresh strawberries over the surface in one layer.
- In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds or pistachios and extract, if using.
- Pour this egg mixture over the strawberries and if using, sprinkle over some flaked almonds.Bake in the oven for about 35 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.
- Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.
Notes
- To serve: serve warm or chilled for breakfast, teatime or for dessert.
- Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.
- Variations using the same recipe batter (gluten free) with ground almonds:
- Egg sizes: I use medium eggs in France (same in Europe). the equivalent in the USZ are large. For more on French eggs, see FAQ.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
- Raspberry Clafoutis with Lemon Verbena
- Blueberry Clafoutis with Lemon
- Apricot & Lavender Clafoutis (chop 3 apricots & add ¼ teaspoon dried lavender)
- Mirabelle Plum & Almond Clafoutis
- The French classic, Cherry Clafoutis
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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