Berry Custard Clafoutis

Recipe Description:

Is it a bird? Is it a plane? No, it’s … Super Custard? I was a bit skeptical before making my first clafoutis (“claw-foo-tee”). Ignoring the strange name, we decided to give it a try. This dessert has now launched itself into our family’s recipe book Hall of Fame. The custard base, combined with delicious fruit — and the easiest assembly ever! — prove that this isn’t any ordinary recipe. Warning: I recommend making a double batch.

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  • 6 thoughts on “Berry Custard Clafoutis”

    1. Hi
      I made this as a special breakfast treat this morning (with plums) and it was delicious. I can’t believe how filling it was. Although I think next time I make it for breakfast I will cut the honey in half as it was a little too sweet for breakfast. Great recipe for using up about to go bad fruit.

    2. What other gluten free flour could you use instead of the almond. I was hoping to use coconut flour but wasn’t sure what the amount would be…

        1. I agree with Jami … you wouldn’t want to use the full amount of coconut flour because it will soak up ALL the moisture like a sponge. You could also use buckwheat flour, though I have not tried that.

    3. I have made Clafoutis with no honey at all and added an extra egg to help bind. At most, I use 1 to 2 Tablespoons. Since starting GAPS 19 months ago, both my and my 8 year old’s tolerance for sweets has dropped considerably to where she has even told me certain things (when made according to the recipe) are “too sweet”. Even with dessert recipes, I tend to cut the honey by at least half of whatever the recipe calls for. Also, I have substituted 1/3 cup almond flour with about 2 Tablespoons of coconut flour.

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