Red Berry Clafoutis
6,3 / 10
Pre-heat the oven to 160°C | 325F | gas 3.
Prepare the batter by combining the milk, cream and vanilla pod.
Bring up to a simmer. Remove from the heat and allow the flavours to infuse.
In a large bowl, whisk together the egg yolks and 2 eggs until light and frothy. Add the sugar and whisk until well blended. Fold in the flour and remove the vanilla pod from the milk.
Gradually add to the egg mixture and whisk until smooth. Pour the batter into a 20 cm ceramic baking dish.
Arrange 100g of the redcurrants in the centre of the batter and transfer the dish to the oven.
Bake for 25 minutes until the batter is cooked and set.
Remove from the oven and arrange the remaining redcurrants on top. Sprinkle the golden caster sugar on top and serve with the redcurrant clusters as a garnish on the side.