I stumbled upon this French custard dessert a while ago on Pinterest. Of course, I just had to do it my way and made it with chocolate rather than fruit.
Then, while updating some of the recipes on my blog the other day I came upon the chocolate clafouti recipe and realized that I never did make a real gluten free fruit clafouti. I was also looking for something to make for breakfast the next morning (yes, even though it’s a dessert).
So I decided to go for it.
I’m not normally a custard girl but I admit that I thoroughly enjoyed this. It’s not one of those overly eggy custards, and the fruit inside complimented it nicely.
Not to mention that it’s beautiful to look at.
You can make it two ways: 1 large berry clafouti that you have to share with everyone or six single serving berry clafoutis (below).
Be warned: they do collapse after cooling, though they still look nice. That’s why we ate them hot, though you can eat these either hot or cold. Hot, they seemed like much more of a breakfast dish. Cold, a refined dessert (I tried them both ways).
So take your pick.
A side note: Apparently, upon looking it up, even these aren’t legit clafoutis. A clafouti is made only with cherries. So Wikipedia told me that technically this might be a flaugnarde, and since Wikipedia says it of course it must be true. But since I can barely spell “flaugnard,” let alone pronounce it, we’re gonna stick with “clafouti.”
Either way, make this recipe. It’s worth it.
- ¼ cup rice flour
- ¼ cup cornstarch
- ⅛ teaspoon baking powder
- ⅛ teaspoon xanthan gum
- 4 eggs
- ¾ cup heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup melted honey (for more of a “dessert” level of sweetness, use ⅓ cup)
- 1 ½ cups blueberries or mixed berries (I used mixed berries) or cherries, frozen or fresh. If frozen you’ll need to thaw them and drain them before using
- Preheat the oven to 375 degrees F. Grease 6 ramekins with butter or use a 10” round cast iron frypan or pie plate (the size here is approximate—you can get away with plus or minus a few inches).
- Whisk together the rice flour, cornstarch, baking powder, and xanthan gum.
- In another bowl, whisk together the eggs, cream, milk, and vanilla extract. While whisking, slowly pour the honey in.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Pour the batter into the ramekins or the cast iron pan.
- Gently sprinkle the berries over the custard.
- Bake for about 45 minutes, until golden brown on top and the custard seems set. Note: The custard will not be firm. It’s custard.
- Also, usually you do put ramekins in a water bath, but this isn’t necessary for this recipe. Just to clarify.
- Serve hot or cold. If eating for dessert, serve with whipped cream or ice cream.
You can substitute cornstarch for potato starch or tapioca starch.
You can use white or brown rice flour.
You can substitute ¼ cup of the cream for milk, though the more cream there is the better the custard. It’s also possible to substitute half a cup of the milk for cream, if you’d like a richer custard.
You can substitute ¼ cup of honey for ½ cup of regular sugar. Just add the sugar with the dry ingredients.
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