Clafoutis (蓝草莓烤布丁)

One of the best parts of summer is the glorious abundance of berries. Suspended in a custard base, the blueberries and strawberries lend their sweet tart flavor and freshness to dessert. The clafoutis puffs up around the edges in a souffle like lightness when just out of the oven. It’s just as effervescent and deflates promptly. The clafoutis is not as tender and silky as a water-bath baked flan – it is a firm custard.


Right out of the oven the custard is deliciously soft and the blueberries are bursting with warm juices. I also like eating it as a cold dessert with a firmer custard. The tart berries offer a nice contrast to the surrounding sweet and creamy base.