Caramel Clafoutis

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 25cm round baking dish with butter and dust with flour. Set aside.

   Tip: Use a non-stick baking dish for easy release.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, and a pinch of salt.

   Tip: Whisk until well combined.

3. 3

   In a large bowl, whisk together the melted butter, eggs, heavy cream, and vanilla extract.

   Tip: Use an electric mixer for a light and airy texture.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Don't overmix.

5. 5

   Gently fold in the fresh berries.

   Tip: Be gentle to avoid crushing the berries.

6. 6

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula for a smooth finish.

7. 7

   Melt the unsalted butter and brown sugar in a small saucepan over medium heat, stirring constantly.

   Tip: Use a silicone spatula for a smooth caramel.

8. 8

   Bring the caramel to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir constantly to avoid burning.

9. 9

   Pour the caramel sauce over the batter and smooth the top.

   Tip: Use a spatula for a smooth finish.

10. 10

    Bake for 35-40 minutes or until the clafoutis is golden brown and set.

    Tip: Use a toothpick to check for doneness.

11. 11

    Remove from the oven and let cool for 10 minutes before serving.

    Tip: Serve warm or at room temperature.

12. 12

    Drizzle with additional caramel sauce, if desired.

    Tip: Optional but delicious!