Continuing to explore baking with coconut sugar in this
sea buckthorn and strawberry clafoutis recipe.
Clafoutis, a classic French dessert originating in the Limousin region, boasts a centuries-old history. Traditionally made with cherries, this custard pie was initially created as a rustic farmhouse dish. Over time, it gained popularity across France and beyond for its simple yet elegant appeal. The custard-like batter poured over fruit and perfectly baked creates a delightful contrast of textures and flavours, with a tender, eggy interior and slightly crispy edges. People adore clafoutis for its versatility—it can be enjoyed as a dessert, breakfast, or brunch dish. Its light sweetness and fruity essence make it equally suitable for formal dinners or casual gatherings, adding a touch of French charm to any meal.
Whether served warm or at room temperature, with a dollop of whipped cream or a dusting of powdered sugar, clafoutis continues to captivate taste buds and evoke a sense of nostalgia worldwide.
My version strays a little from the traditional clafoutis that is made using cherries with the pits still inside, thus creating its classic nutty flavour. I selected tangy, tart sea buckthorn berries and sweet strawberries I picked over the summer. I also chose coconut sugar as my sweetener, which gives the custard a caramel-like nuttiness. The berries’ tart-sweet flavours complement the baked custard’s nuttiness perfectly.
Sea Buckthorn Berry and Stawberry Clafoutis Recipe.
1 Tbsp unsalted butter, melted
1/2 Cup all-purpose flour
3 large eggs at room temperature
1/3 Cup coconut sugar
1 Cup half and half ( you can cut fats a little by combining 1/2 a cup 15% cream + 1/2 a cup 1% milk)
1 tsp vanilla extract
¼ tsp almond extract
¼ tsp sea salt
1 lb (about 2 Cups) frozen Sea buckthorn berries + frozen or fresh strawberries (tops removed).
Preheat the oven to 400 degrees Fahrenheit and adjust the rack to the middle position. Grease the bottom and sides of a 10-inch baking dish (of any shape) with melted butter, ensuring even coating, and then set it aside.
Whisk together the eggs and coconut sugar in a large bowl until the mixture becomes smooth and pale, typically taking 2-3 minutes. Add the flour and whisk until thoroughly combined. Gradually whisk in the half and half, vanilla extract, almond extract, and salt until the batter achieves a smooth consistency.
Evenly spread the seaberries and strawberries across the bottom of the prepared baking dish. Slowly pour the batter over the berries, ensuring it covers them entirely.
Bake the clafoutis in the preheated oven until the top turns golden brown, the custard sets, and a toothpick inserted into the middle comes out clean, typically taking about 35-45 minutes. If the clafoutis starts to brown too much before the custard sets, loosely tent it with aluminum foil to prevent over-browning.
Once baked, remove the clafoutis from the oven and allow it to cool on a wire rack for approximately 10 minutes. Serve the clafoutis warm or at room temperature, accompanied by a generous serving of whipped cream or vanilla ice cream for a delightful dessert experience.
If you decide to try this recipe, please let me know what you think in the comments below.
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