Dulce de Leche Clafoutis

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20cm round baking dish and line the bottom with parchment paper.

   Tip: Optional: use a water bath for even cooking

2. 2

   In a medium saucepan, combine the granulated sugar and 50ml of water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and turns a deep amber color.

   Tip: Watch carefully to avoid burning

3. 3

   Remove the saucepan from the heat and slowly pour in the heavy cream, whisking constantly to avoid lumps.

   Tip: Be careful, as the mixture will bubble and steam vigorously

4. 4

   In a large mixing bowl, whisk together the flour, salt, and unsalted butter until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingers to work the butter into the flour

5. 5

   In a separate bowl, whisk together the eggs and dulce de leche until well combined.

   Tip: Add the eggs to the dry ingredients and stir until just combined

6. 6

   Add the heavy cream mixture to the egg mixture and stir until smooth.

   Tip: Don't overmix, as this will result in a dense batter

7. 7

   Fold in the sliced strawberries and pour the batter into the prepared baking dish.

   Tip: Don't overmix the batter, as this will result in a dense cake

8. 8

   Bake for 25-30 minutes, or until the batter is puffed and golden brown.

   Tip: Rotate the dish halfway through cooking to ensure even browning

9. 9

   Remove from the oven and let cool in the dish for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Serve warm or at room temperature