Easy Strawberry Clafoutis (Gluten-Free)
Easy strawberry custard dessert that everyone will love! This skillet dessert takes simple ingredients and is perfect to take advantage of strawberry season. Perfect for dessert gatherings, celebrations, or potlucks. This recipe is ideal for spring and summer when strawberries are at their best.
Ingredients
- 2 egg yolks
- 1/4 cup white granulated sugar
- 1/2 cup almond flour (50g)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 egg whites
- Pinch of salt
- 1 pound fresh strawberries, hulled (500g)
- Powdered sugar, to sprinkle
Instructions
- Preheat the oven to 340°F (170°C).
- Beat the egg yolk with the sugar in a large bowl. Add the almond flour and mix with a rubber spatula. Add the cream and vanilla extract, and incorporate everything. Set aside.
- In another bowl, beat the egg whites with a hand mixer to form stiff peaks. Start beating at low speed, and as the volume increases, increase the speed. It's ready when you turn the bowl upside down, and the whipped egg whites should not fall out. Fold gently into the almond flour mixture with a pinch of salt until just combined.
- Pour the mixture into a baking dish or saute pan, and place the chopped strawberries into the batter.
- Bake for about 20 minutes. Keep in mind that all ovens are different. Serve warm in the baking dish or saute pan and sprinkle with powdered sugar.
Notes
It's best served warm immediately. Keep leftovers covered in the fridge for up to 3 days. Don't recommend freezing it, it's not the same.