Individual Fresh-Berry Clafoutis with Crème Anglaise

Servings: 6

Author:

Dessert

Summer Spring

blueberry Sweet blackberries

Instructions

1 Make the crème anglaise by whisking together the yolks and half of the sugar in
a stainless-steel bowl until light and fluffy. In a small saucepan, bring the
half-and-half, the remaining sugar, vanilla bean and the salt to a simmer.
2 Remove the pot from the heat and while whisking vigorously, temper the yolk
mixture with some of the warm half-and-half. Add the tempered egg mixture to the
pot, return it to the heat and heat to 180° while stirring constantly with a
wooden spoon. Serve immediately or cool in an ice bath and store covered in the
refrigerator up to 3 days.
3 To make the individual clafoutis, process the first 8 ingredients with a mixer
until thoroughly combined. Strain the mixture and allow it to rest, covered, in
the refrigerator for 1 hour. Meanwhile, butter 6, 1-inch-deep gratin dishes and
heat the oven to 375°.
4 Distribute the berries evenly in the prepared dishes and add the batter. Place
the dishes on a cookie sheet and transfer to the oven. Allow the clafoutis to
bake until golden brown and set—about 20 minutes. Remove the clafoutis from the
oven, split the surface with a spoon and sauce generously with the warmed crème
anglaise. Serve immediately.