Use summer’s sprightly rubies in this simple dessert that yields tasty dividends.
Recipes and Photos by Emily Farris & Jeff Akin
Clafoutis is a baked French dessert that, texture-wise, exists somewhere between bread pudding and a fruit-filled custard. Traditionally, clafoutis is made with black cherries, but given the fact that it’s summer, and we always prefer berries to cherries, we used plump blackberries for this super-easy, seasonal recipe.
And since everything is better with ice cream, we’ve also included a how-to for sweet corn gelato—a fun way to feature summer’s bounty of fresh sweet corn. Serve it on top of the hot clafoutis for a decadent summertime dessert.
- 1 cup whole milk
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour
- 2 cups fresh blackberries
- Powdered sugar for garnish
Preheat the oven to 325°F. In a large bowl, combine the milk, eggs, sugar, vanilla, lemon zest, lemon juice and butter, and whisk until the sugar is dissolved. Add the flour and whisk again until smooth. Pour the batter into a greased 9-inch cast iron skillet.
Add the blackberries to the pan, distributing evenly, and bake until the clafoutis is puffed up, about 40 minutes. Turn on the oven’s broiler and cook for 5 more minutes, or until the top is golden brown.
Dust with powdered sugar and serve warm with gelato.
Sweet Corn Gelato
- 4 ears fresh corn, shucked
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 6 large egg yolks
- 1/4 cup crème fraîche
Slice the kernels off of the corn cobs and add them to a large saucepan with the milk, cream, salt and sugar. Cut the cobs in half, add them to the pot, and bring the mixture to a simmer. Remove the pan from the heat and let it sit for 30 minutes before removing and discarding the cobs.
Purée the milk-corn mixture until smooth with an immersion blender (or carefully transfer it to a blender or food processor), then return the mixture to a simmer.
In a medium mixing bowl, whisk the egg yolks until smooth and fluffy, then add a cup of the hot corn-milk mixture, whisking constantly. Transfer the yolk mixture to the saucepan, continuing to stir, and cook over medium-low heat until the mixture thickens and coats the back of a spoon, about 3 minutes.
Pass the mixture through a fine sieve, discarding any remaining solids. Add the crème fraîche and whisk until smooth. Let the mixture cool completely by placing its container in an ice bath, then cover and chill in the refrigerator for at least 4 hours.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s directions.
Emily Farris and Jeff Akin are Feed Me Creative—a culinary content studio in Kansas City’s West Bottoms specializing in recipe development, food styling and photography. Learn more at feedmecreative.com.