Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Whimsy

Posted: May 12, 2010 | Author: Johanna | Filed under: Johanna, Uncategorized | 5 Comments »

On the night before my 26th birthday, I remarked to Jesse that I had a favorite word.
Whimsy.
I’ve decided that I love the joy, the silliness, the lightness and sense of play that come pouring out of the word. As I begin my 27th year, I’ve decided to be more joyful, playful, and whimsical in my daily life.

Another of my favorite words, by the way, is what you see above: Clafoutis. Say it with me now. Clafoutis. Cluh-FOO-tee.
Clafoutis is a tart, comprised of fruit and a baked custardy type stuff. There is no crust. I baked this one in a springform pan, and I’ll be honest, I don’t even remember exactly what recipe I used. I didn’t write anything down, so I’m not 100% sure the amounts of seasonings I added in, and in general this was truly thrown together. I made it for breakfast on my 26th birthday, with blackberries that were on sale at the grocery store the night before. I shudder to think where they might have originated, but they were tasty and made for a lovely baked breakfast.
Blackberry Clafoutis

1. Preheat the oven to 350. Butter your vessel. I used an 8 1/2 inch springform pan, but you can also use a 9-inch deep dish pie plate, a 10-inch pie plate, a cake tin, or anything else that makes you happy.
2. Scatter 8 ounces of blackberries (or blueberries, cherries, raspberries, plums, strawberry pieces, whatever) over the bottom of your vessel.
3. Combine 4 eggs, 1 cup of milk, and 1 cup of sugar in a bowl. I used half a cup each of brown and white sugar, but you can use either/or. Beat until everything is well combined.
4. Add 3/4 cup of flour and a pinch of salt. At this point, you can add any seasonings you want – I used orange zest, cardamom, and cinnamon.
5. Pour the custard over the berries in the bottom of your vessel, redistribute the berries, and bake for 40-45 minutes. You want the top to be springy  and not liquidy when you touch it. It will puff and then slump when you let it cool. Mine took closer to an hour because it was in such a small pan, so start checking at or around 40 minutes, and you should be good.

This dish is very forgiving, and as long as you stick to the proportions of the custard, everything else is fair game. Plus, you can be free with it, and make it with things that you probably have at home anyways. You can get creative, and fancy, using different fruits, more fruits, a variety of fruits….everything about clafoutis is customizable.

Plus, it just makes me giggle to say. Clafoutis.

Whimsy.


5 Comments on “Whimsy”

  1. 1 Mom J said at 9:58 pm on May 12, 2010:

    Johanna makes me giggle. Thanks, I needed that!!! cloflutis….Whimsy!!!!

  2. 2 Mom J said at 10:00 pm on May 12, 2010:

    Ooops, spelled that wrong…Clafloutis!!! heheheh!!

  3. 3 Bakezilla said at 7:45 am on May 13, 2010:

    Is that a Greek dessert? Clafloutis sounds Greek to me… it looks really rich and tasty! Can’t wait to try it out. There’s a Greek dessert that my friend calls “Galactic Booty Call” (that’s sort of what the word sounds like) that’s similar, with lots of custard and honey, that’s amazing…

  4. 4 Joh said at 12:39 pm on May 13, 2010:

    Mom, it makes me giggle too!!
    Bakezilla, I think clafoutis is actually French, and traditionally made with cherries. Internet recipes varied wildly in my search, so go with your gut. Also, I would like a “Galactic Booty Call” for my birthday cake, please. :)

  5. 5 Adi said at 9:49 pm on May 13, 2010:

    DUDE. Yum?! YUMMMMMMMM. I have nothing coherent to say. (But if you find out what this Galactic Booty Call is, clue me in <3)

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.