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.
Servings 0
Ingredients:
- ⅓ 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!
