A scrumptious, fragrant and utterly delicious strawberry dessert that will melt in your mouth and taste of a sunny day, a summer breeze, a strawberry field… strawberry clafoutis recipe from the kitchen of Karen Burns-Booth of Lavender and Lovage.
150ml fresh milk, full-fat
150ml single cream
1 vanilla pod, halved and seeds scraped out
2 large free-range eggs
100g caster sugar
250g fresh strawberries, hulled and cut in half
Icing sugar, to sprinkle
1 Pre-heat oven to 200C/400F/Gas Mark 6. Grease a large gratin dish or 8 small ramekins with a little butter.
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 ( 2 hours is a good time).
3 Beat the eggs and sugar together in a large mixing bowl until thick and frothy; then add the corn flour and continue to beat until smooth.
4 Remove the vanilla pod from the milk and cream infusion and pour into the egg mixture, whisking all the time.
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.
6 Sprinkle icing sugar over the top and serve just warm or at room temperature with cream and fresh strawberries.