Thank you to Annie Smithers, du Fermier chef, writer and friend of Schulz, for sharing this indulgent recipe! Annie says:
Clafoutis is really a fancy French name for a baked custard, but for such a simple dish, there are an awful lot of really, really bad clafoutis out there. This one is a gem, and many different types of fruit can be used at the bottom of it. I’ve used raspberries here, but they can be replaced with cherries, peaches or pears, or prunes soaked in Armagnac.
The most important part of this recipe finding the perfect pan. I love using my two-handled copper serving dishes that are about 5 cm (2 inches) deep and 22 cm (8 1/2 inches) across. Of course you don’t have to match these dimensions, but one secret to getting a good clafoutis is to fill the pan to the right depth – almost full – allowing the batter to puff up and then shrink back some. Before you start, check the volume of your chosen pan. The best way to do this is to fill it with water and measure the volume. Working by volume you can make a large clafoutis, a medium clafoutis or a tiny little treat to eat by yourself.
The ratio for this classic clafoutis is for every egg you need 1 tablespoon sugar, 1 tablespoon flour and 160ml combined Schulz milk and cream. To fill my 1 litre copper pan I use four eggs.
WHAT YOU’LL NEED
4 eggs
60g caster sugar, plus extra for dusting
30g plain flour
30g cornflour
320ml Schulz Organic Full Cream Milk
320ml Schulz Pure Cream
1 tablespoon Armagnac
250 g raspberries
Extra Schulz Pure Cream, to serve
Serves 8.
METHOD
Preheat the oven to 180ºC.
With a whisk, beat the eggs, sugar, flour and cornflour until thick and foamy. Gradually add the milk, cream and Armagnac and whisk until well blended. This mixture can be made several hours ahead of time and refrigerated until you are ready to cook it.
Butter the sides and base of your chosen pan and dust with extra sugar. Place the raspberries evenly across the bottom of the pan, then carefully pour the batter over the raspberries.
Bake for 45 minutes or until puffy, golden and done in the centre (if you give it a little shake there should be no wobble). Remove and allow to cool slightly, then serve with cream.