Ingredients
| 450g fresh berries | |
| 1 tablespoon butter | |
| 70g flour | |
| ¼ teaspoon salt | |
| 50g caster sugar plus 1 teaspoon extra | |
| 3 large eggs | |
| 180ml whole milk | |
| 60ml cream | |
| 1 tablespoon brandy or cognac (optional) | |
| ½ teaspoon vanilla extract | |
| SERVE | |
| cream or ice cream |
This super-simple baked custard is like clafoutis, and is a fantastic way to serve seasonal fruits. It’s perfect for a lovely mix of berries, but you could use just one type or try sliced peaches, apricots or other fruit suitable for baking.
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Instructions
| 1. | Put an oven rack in the centre of the oven and heat to 200°C. |
| 2. | If using strawberries, cut these into halves if small or quarters if large. |
| 3. | Generously butter a gratin or pie dish and scatter the berries over the base. |
| 4. | Mix the flour, salt and 50g sugar in a bowl. |
| 5. | In another bowl whisk together the eggs and milk then slowly whisk into the flour to form a smooth batter. |
| 6. | Gently whisk in the cream, brandy and vanilla. |
| 7. | Pour evenly over the berries. |
| 8. | Bake for 30 minutes, until puffed, and just set in the middle. |
| 9. | Place on a cooling rack and sprinkle with the extra teaspoon of sugar. |
| 10. | Serve warm or at room temperature with cream or ice cream (or both!). |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Smith & Aaron McLean