It only sounds fussy. But this classic French baked custard should be your summer go-to.
Custard lovers and pie lovers alike: Clafoutis is the dessert you need in your life. The name may sound fancy , but it’s actually one of the easiest, most forgiving desserts I know. It's got oozy baked fruit like you'd find, and the creamy eggy jiggle of a custard. But it's easier than both pie and custard. And best of all, it’s adaptable: You can bake it in any kind of heatproof vessel with almost any kind of fruit you want.
I make a lot of clafoutis every summer. I make it because I love it, but also because it doesn't require any special equipment, so when I'm away at someone else's house for the weekend, or at a , I can still whip together a good dessert with whatever fruit is available. Here's how to make clafoutis all summer long:is the classic version—and with good reason; it's delicious—but almost any berry or fruit can be used instead. Since it's just the beginning of stone fruit season right now, I've been alternating between cherries and apricots. In, the batter holds 2 cups of sliced fruit or berries.
To make my batter gluten-free, I swap in all-purpose gluten-free flour mix or almond flour. To make it dairy-free, I swap in a favorite
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