3 - egg yolks
2 tbsp - sugar
½ cup - cream, 36%
¼ tsp - vanilla extract
4 tbsp - all-purpose flour
1/8 tsp - salt
1 - 9-inch pie shell, parbaked
2 cups - fresh berries (cut strawberries in half if including)
1 tsp - brown sugar
1 tbsp - honey
Preheat oven to 380F.
In a medium bowl, cream the egg yolk and sugar together until light and fluffy, about 2 or 3 minutes. Add cream and vanilla and mix until combined. Fold in the flour and salt and mix until smooth. Do not overmix.
Pour the clafoutis batter into the pie shell. Wash the berries and pat dry. Place the berries evenly into a decorative circle on top of the batter. Sprinkle the brown sugar on top and bake for 15 to 20 minutes or until the clafoutis is puffed up, light golden brown and a toothpick inserted in the centre comes out clean. Do not open the oven door during baking. Lightly brush the top with honey and serve while slightly warm.
GoldEgg Free Run Eggs Large, brown (dozen)
Rogers Fine Sugar (1kg)
Dairyland Whipping Cream Old Fashioned 36% (473ml)
Robin Hood All Purpose Flour (2.5kg)
Sifto Table Salt Slim Pack (1kg)
Tenderflake Pie Shells 9" 2pk (320g)
Tenderflake 9" Deep Dish Pie Shell (350g)
Berries, Strawberries (1lb)
Berries, Blackberries 6oz, 170-175g (1/2pt)
Berries, Raspberries 170g (1/2pt)
Rogers Sugar Best Brown (1kg)