Clafouti, also known as clafoutis, is one of the easiest desserts to fix. It’s French in origin, usually made with cherries, but It also work well with other fruits, such as apple, pear, and any berries…. 

This might be the only baked sweet I’ve been keep making since when I was a kid, and the combination of pear & almond one has been my favorite these days.

The word Clafouti/ Clafoutis is really that familiar with Americans. They often mistake it for flan with fruits. But I am proud to promote the dessert with the accent on “fou” as the French do, even if they laugh at me!

* Fruits / 300g strawberry (or  3 pears for Pear Clafouti)

* 200ml  milk
* 100ml heavy cream
* 50g  butter (unsalted)
* 3 eggs
* 40g  flour
* 1 lemon (juiced)
* a pinch of vanilla essence
* half cup of sliced almond

* For the base, you can either use a 10″ pie crust, tart base, Graham cracker crust or no base at all.

1. Preheat the oven to 350F.

2. If you are not using a crust, set a baking pan or mold with parchment paper.

3. Roast the sliced almonds in a frying pan on high heat, shaking constantly.

4. Cut the fruits: (strawberries- cut in half or keep whole if they are small. Pears- peeled & sliced)

5. Melt the butter and add to sugar in a bowl, then mix well with all remaining ingredients except flour.

6. Add flour and lightly mix with spatula.

7. Arrange the fruits in a spherical pattern on he bottom of the base, then pour in mixture to fill the base. Sprinkle with sliced almond.

8. Bake for 30~ 40 minutes, until the top is golden brown. Serve at room temperature, or chilled.