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Summer Berry Clafoutis
© Quentin Bacon

Summer Berry Clafoutis

  • SERVINGS: 12
  • STAFF-FAVORITE

Palladin's flourless dessert is more like a delicate custard with fruit than like the usual sturdy country clafoutis.

  1. 8 large egg yolks
  2. 4 large eggs
  3. 1/2 cup sugar
  4. One 2-inch piece of vanilla bean, split, seeds scraped out
  5. 1 1/2 cups whole milk
  6. 1 1/2 cups heavy cream
  7. 2 tablespoons kirsch
  8. 2 pints blueberries
  9. 1 pint raspberries
  10. Confectioners' sugar, for dusting (optional)
  1. Preheat the oven to 350°. Butter two 9-by-13-inch baking dishes. In a medium bowl, whisk the egg yolks with the eggs, sugar and vanilla seeds. Whisk in the milk, heavy cream and kirsch. Put half the berries in each baking dish and pour the custard over the top. Bake for 20 minutes, or until just set. Remove from the oven and let cool slightly. Dust the tops with confectioners' sugar and serve warm.