Chef Nathaniel Reid's Clafoutis

Chef Reid made this clafoutis perfect for summer using fresh fruit and Prairie Farms Milk to create a simply delicious cake-like dessert.
Cuisine: French
Course: Brunch, Dessert, Desserts, quick n easy
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Prep Time 10 minutes
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Total Time 40 minutes
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Ingredients:

  • cup+2 tbsp Granulated Sugar
  • 1 cup Prairie Farms Whole Milk
  • 3 Eggs
  • ½ Vanilla Bean
  • ½ Lemon zested
  • ½ cup All-Purpose Flour sifted
  • 2 cups Seasonal Fruit cherries, apricots, apples, pears, rhubarb, etc.
  • Powdered Sugar optional
  • 1 scoop Prairie Farms Premium Small Batch Vanilla Ice Cream optional

Directions:

  • Preheat oven to 365'F. Generously butter the bottom and sides of a 2-quart baking dish and lightly cover with 2 tablespoons of granulated sugar
  • Using a stick mixer, blender, or whisk, mix the granulated sugar, Prairie Farms whole milk, eggs, vanilla bean seeds, lemon zest, and salt until well combined
  • Add sifted flour to the egg mixture and mix well
  • Prepare your fruit by removing pits or seeds and, if using larger fruits, cut into bite-sized pieces.
  • Arrange fruit evenly in the baking dish in a single layer and cover with the prepared batter.
  • Bake until the batter is cooked through and the top is golden brown and has puffed up (25-35 minutes).
  • Let the clafoutis cool for 30 minutes before optionally decorating with powdered sugar and pistachios. Best enjoyed day of with a scoop of Prairie Farms ice cream!

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