Sensational Summer Strawberries! Strawberry “Clafoutis” (Custard Bakes)

Sensational Summer Strawberries! Strawberry "Clafoutis" (Custard Bakes)

Strawberry “Clafoutis” (Custard Bakes)

Sensational Summer Strawberries!

Strawberry “Clafoutis”

(Custard Bakes)

Sensational Summer Strawberries! Strawberry "Clafoutis" (Custard Bakes)

Strawberry “Clafoutis” (Custard Bakes)

“Strawberry fields forever” is my current mantra and as far as I am concerned there should be more strawberry fields, not just near me but all over the countryside, although, we are the proud “parents” of many strawberry offspring this year, and the luscious red orbs just keep on coming and coming……..but in-between our prolific brood, I like to purchase British strawberries from local farm shops, PYO farms as well as supermarkets, and my current passion is for our own home-bred and home-grown Sweet Eve strawberries – these are indeed a British strawberry to be proud of with their plumptious scarlet good looks and sweet on the tongue taste, they pep up any strawberry recipe as well as being just divine when eaten “naked”, the strawberries that is and not me!

Sweet Eve British Strawberries

Sweet Eve British Strawberries

I have been cooking and baking with Strawberries a lot this season, from Sensational Sweet Eve Strawberry Shortcake Stacks to Elderflower and Strawberry Cordial/Syrup, I am in a strawberry frenzy this year and I’m loving it. I have lots of new strawberry recipes to share over the next few weeks, so keep popping back to see what I have on offer in my “Strawberry Fields Forever” series, but for now, let me share a new recipe for clafoutis, a sort of French custard bake that has a scant amount of flour in it, or in this case, cornflour making this delectable dessert gluten-free.

Strawberry Clafoutis

Strawberry Clafoutis

This recipe for Strawberry “Clafoutis”, French style custard bakes uses Sweet Eve strawberries and was made last week for an “Al Fresco” soiree I had. I served them in individual dishes, and I even had enough batter left over to make a larger clafoutis for another meal……..I sprinkled icing sugar over the just-warm bakes before serving them with extra strawberries and thick cream and they went down a storm with my dinner guests. You can serve these warm or cold, as long as they are not too cold however, otherwise they lose their seductive wobble.

Strawberry Clafoutis

Strawberry Clafoutis

But these ravishing red berries are not just a pretty face and their health benefits are an astonishing and little known fact I suspect, I have shared just how damn good these seductive berries are for all of us below, as taken from the Sweet Eve website:

  • Strawberries contain more vitamin C than the equivalent weight of fresh oranges, and like most fruit and veg, they are low in calories, high in fibre and can help to boost our intake of antioxidants
  • Just 7 strawberries (80g) provides your recommended daily amount of vitamin C
  • Strawberries are an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids
  • Strawberries contain significant levels of phytonutrients and antioxidants which help to fight free radicals (which can damage cells and are thought to contribute to the formation of many kinds of cancer). These antioxidant properties are believed to be linked to what makes the strawberry bright red
  • Strawberries were historically used medicinally to help with digestive ailments, discoloured teeth and skin irritations

Nutrition

For 100 g strawberries (about 10):

27 Kcals

0.0 g fat

2.7 g fibre

77 mg vitamin C (192% RDA)

20 mg folic acid (10% RDA)

0.06 mg vitamin B6 (9% RDA)

Stawberry Clafoutis about to be baked

Stawberry Clafoutis about to be baked

Time to share my recipe for today, I hope those of you who make this recipe will enjoy it as much as we all did the other week……oh yes, as it was served Al Fresco, I think this recipe is an ideal candidate for Lou (Eat your Veg) and Anneli’s (Delicieux) Four Seasons challenge, the theme of which is Al Fresco this month.…and I hope that Jane over at The Hedgecombers will allow this as an entry into our own Tea Time Treats challenge where July’s theme is “Flapjacks and Tray Bakes”.…….these are sort of tray bakes, so I hope they count! That’s all for today, have a great day and I will be back soon with more recipes as well as kitchen chat and travel notes, Karen

Sweet Eve Strawberries

*Commissioned & Featured Post*

Strawberry “Clafoutis” Custard Bakes

Serves 8
Prep time 2 hours, 10 minutes
Cook time 20 minutes
Total time 2 hours, 30 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
Region French
A soft set vanilla custard bake in the style of a French Clafoutis with fresh strawberries, this is delicious served warm or cold with a jug of cream and some extra fresh strawberries.

Ingredients

  • 150ml fresh milk, full-fat
  • 150ml single cream
  • 1 vanilla pod, halved and seeds scraped out
  • 2 large free-range eggs
  • 100g caster sugar
  • 25g cornflour
  • 250g fresh strawberries, hulled and cut in half
  • Icing sugar, to sprinkle

Note

A soft set vanilla custard bake in the style of a French Clafoutis with fresh strawberries, this is delicious served warm or cold with a jug of cream and some extra fresh strawberries.

Directions

Step 1 Pre-heat oven to 200C/400F/Gas Mark 6. Grease a large gratin dish with a little butter or 8 small ramekins.
Step 2 Place the milk, cream, vanilla pod and the seeds into a saucepan; bring to the boil and then take off the heat and allow to infuse for at least 2 hours.
Step 3 Beat the eggs and sugar together in a large mixing bowl until thick and frothy; then add the cornflour and continue to beat instil smooth.
Step 4 Remove the vanilla pod from the milk and cream infusion and pour into the egg mixture, whisking all the time.
Step 5 Arrange the fresh strawberries in the buttered gratin dish or ramekin dishes and then pour the custard over them. Place the dish into the oven and bake for 15 to 20 minutes, or until the custard bake is golden brown and set in the middle.
Step 6 Sprinkle icing sugar over the top and serve just warm, or at room temperature with cream.

Ready to bake strawberry clafoutis

Tea Time Treats Lavender and Lovage

More Strawberry Recipes on Lavender and Lovage:

Low Calorie Vanilla Bean Scones for a Wimbledon Strawberries & Cream Tea

Low Calorie Vanilla Bean Scones

Strawberries and Flowers for Tea – Strawberry & Elderflower Cake and Tart Topping

Strawberry & Elderflower Cake and Tart Topping

More Jubilee Baking and little Red, White & Blue Strawberries and Cream Jubilee Cakes

Red., White and Blue Strawberries and Cream Jubilee Cakes

Magical Midsummer’s Eve: Elderflower and Strawberry Cordial/Syrup

Making Elderflower and Strawberry Cordial

World Baking Day……Cakes Galore and my Vanilla, Strawberry & Rose Victoria Sandwich Cake

World Baking Day......Cakes Galore and my Vanilla, Strawberry & Rose Victoria Sandwich Cake

Studio Pottery, Baguette and Fresh Strawberry Curd 

Studio Pottery, Baguette and Fresh Strawberry Curd (Recipe)

Lazy Saturday Salad Recipe: Strawberry and Mint Fruit Salad

Strawberry and Mint Fruit Salad

Strawberry Fair Yoghurt Cupcakes Recipe

Strawberry Fair Yoghurt Cupcakes

Strawberry Iced Butterfly Fairy Cakes

Strawberry Iced Butterfly Fairy Cakes

Wolds Way Lavender and Strawberry Fruit Cup

Wolds Way Lavender and Strawberry Fruit Cup

 

Comments

  1. says

    these are so pretty and so summery… I’ve never really been a fan of set custard but I know I’d have to try a few of these just to make sure… xx

  2. says

    Oh, those look absolutely wonderful…

    cornflour… nice twist. I’ve saved a recipe for clafoutis using chestnut flour, thought maybe it would work in your recipe too…

    hummmm, I might have to bake a batch soon

  3. Jeanette says

    Karen lovely recipe. Custard so European from the Canadian North. Strawberries are now in season here. I have been looking for another dessert for this weekend. This will be the one, thank you!

  4. Jeanette says

    Karen lovely recipe. Very European for the Canadian North. Strawberries are now in season here. I needed another dessert recipe for the weekend. This will be it, Thanks.

  5. says

    The simplicity, effect and stunning colour make me really want to try this light and inviting recipe you’ve shared with us. Often when I bake with strawberries I get an overly moist and lightly sour effect, what do you reckon I could be doing wrong? Xx

  6. says

    The strawberries are brilliant this year. Ate some mutant sized ones yesterday. I adore clafoutis – made one with cherries last week – and never made with strawberries. That will have to change now.

  7. says

    How very strange, I was just thinking of ways to use my strawberry glut and clafouti came to mind. Then I check my emails and there you are! These look wonderful and what’s not to love about strawberries and custard? GG

  8. says

    Beautiful strawberry photos, Karen. I still prefer mine served simply, but as the summer goes on they do creep into recipes too.

  9. says

    The strawberries this year are simply the best I’ve possibly ever tasted- sweet Eve and jubilee amongst my favourite! I think there is an agricultural reason for this but I’m certainly enjoying them all very much!

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