Fruits and eggs – a wonderful combination in this very french dessert.
300 ml milk
180 ml double cream
2 tbsp. plain flour
60 g sugar
50 g almonds (grounded)
1 pinch of salt
zest of a lemon
butter and brown sugar for the baking pan
400 g cherries or other fruits – everything goes
In my case it was a chopped peach, blackberries, blueberries, raspberries.
Confectioner’s sugar for the topping.
Pre-heated oven at 340°F/170°C (upper lower heat)
Prepare your fruits – depending on your decision. Butter your form generously and add some brown sugar.
In a bowl combine flour, sugar, grounded almonds, salt, vanilla pod and the zests of the lemon. Pre-heat your oven at 340°F/170°C (upper lower heat).
In a second bowl mix milk, double cream and the eggs with your whisk.
Add step by step the flour-sugar-almonds-mixture.
Put your fruits into your baking form and add the sponge. Let it bake for at least 60 to 80 minutes. The time depends on the fruits you use. Make the test with your tooth-pic.
Let it cool down and serve with a bit of sifted confectioner’s sugar.
Enjoy the Clafoutis.