The verdict on the clafoutis was YUM YUM, and the fact that it had healthy milled flaxseeds made it even better! We all loved it, kids included. The daughter really enjoyed all the fruit juices that bubbled out through the edges. It wasn't very light because of the addition of the flax-seeds. In addition, I used loads of fruit, so less batter went into each. The fruit got stewed in there, and delicious syrup rose up the sides once the custard was baked. With a little time on hand and a teeny bit of low fat cream in the fridge, I eyeballed ingredients and cooked up some kind of sauce to go with it. That turned out to be delicious too and very flavourful!
Clafoutis can be made as you like. Play around with ingredients, somewhat like pancake batter! Find what works for you. You can probably grind flax seeds and combine them with cocoa powder. Else use flour instead of the milled flax seed mix. Experiment - use fewer fruit if that's what you prefer or maybe just a single variety. Some folk skip the cream and use whole milk, some 2 eggs, not 3. It's a forgiving and infinitely adaptable dessert to make ... am sure you'll find what works for you! Next time, I might add some dark chocolate or more cocoa to the batter to make it more chocolaty.
3 peaches, stoned and diced
3 plums, stoned and diced
1cup sweet cherries, pitted and halved
1 sachet vanilla sugar, optional
3 eggs
200ml low fat cream {25% fat}
1 vanilla bean, seeds scraped
1/2 cup vanilla sugar {or regular granulated}
1/3 cup milled flaxseed, cocoa and berry mix from Linwoods
1 tsp vanilla extract
2 tsp cornflour
Stone and chop all fruit, toss in sachet of vanilla sugar and divide equally between 8-10 ramekins.
Blend remaining ingredients together till smooth, and gently pour over fruit.
Bake at 180C for 25-30 minutes {increase to 45-50 minutes if doing on large portion} until lightly browned and fluffy.
Serve warm or cool, or even cold out of the fridge if you like, with some lightly sweetened cream, or drizzle a generous spoonful of chilled chocolate cherry cream sauce over each ramekin and serve!
1 tbsp cherry brandy
2 tbsp cocoa powder
100ml low fat cream
2-3tbsps vanilla sugar
Method:
Place all of the above in a small pan, and stir over low heat till the sugar melts and the sauce comes together nice and thick, 5-7 minutes. Taste and adjust sugar if required. Add a little more cocoa if it is too sweet, or increase the sugar if it isn't sweet enough.
Strain into a bowl, cool and then chill.
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