The Bbcs Berries And Almond Clafoutis Carrie Sheridan Recipes

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CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )



Cherry and Almond Clafouti ( Baked Custard ) image

A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed.

Provided by Jubes

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

400 g tinned pitted whole cherries
1/3 cup almond meal
1/3 cup caster sugar (superfine sugar)
3/4 cup milk or 3/4 cup soymilk
2 eggs
1 tablespoon icing sugar (confectioners sugar)

Steps:

  • Preheat oven to 180°C.
  • Grease a 20cm round pie dish with butter or margarine.
  • Spread the fruit in the dish.
  • In a mixing bowl combine the almond meal and the sugar.
  • Separately, whisk together the milk and the eggs.
  • Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
  • Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
  • Dust with icing sugar (use pure icing sugar if following a gluten free diet).
  • Serve with cream or ice-cream if desired.
  • The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.

Nutrition Facts : Calories 174.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 66.3, Sodium 38.9, Carbohydrate 28.4, Fiber 2, Sugar 23.8, Protein 4.9

ALMOND PEAR CLAFOUTI



Almond Pear Clafouti image

Make and share this Almond Pear Clafouti recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

4 ripe pears, peeled,cored,and sliced
2 tablespoons fresh lemon juice
3/4 cup sliced blanched almond
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
3 large eggs, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup self-rising cake flour
1/2 cup sugar, plus
2 tablespoons sugar
1 pinch salt

Steps:

  • Butter a 10 inch deep dish pie pan (1 quart capacity).
  • In a bowl, toss the pears with the lemon juice.
  • Spread pears evenly in pie pan.
  • In a blender, grind 1/2 cup of the almonds until finely ground.
  • Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
  • Blend mixture until smooth.
  • In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
  • Stir in the milk mixture, until the batter is well combined.
  • Pour the batter over the pears.
  • Drizzle the remaining 2 tablespoons of butter over the batter.
  • Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
  • Bake at 400 degrees for 40 minutes or until golden brown.
  • Let cool on a rack for 15 minutes.
  • Serve warm.

Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 8.9, Cholesterol 113, Sodium 211.9, Carbohydrate 41.5, Fiber 4.3, Sugar 24.8, Protein 7.7

BERRY CLAFOUTIS



Berry Clafoutis image

Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

3 cups/450 grams mixed blueberries and blackberries (or use just one type), rinsed and drained on paper towels
2 tablespoons kirsch, eau de vie de myrtille or crème de cassis (optional)
7 tablespoons/105 grams sugar, preferably organic
About 1/3 cup/40 grams unbleached all-purpose flour
About 1/3 cup/35 grams almond flour
3 extra-large eggs (165 grams)
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
Pinch of salt
About 2/3 cup/165 grams low-fat yogurt or kefir

Steps:

  • Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
  • Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
  • In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
  • Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
  • Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams

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