Mixed Berry Clafouti Flaugnarde

Confession time: after studying French for 14 years in school, then forgetting French in the subsequent 15 years after school, I had never heard of a clafouti until I saw the play "God of Carnage" at the Ahmenson Theatre. A baked French dessert I've never heard of? How could such gaping holes exist in my francophilia? I was determined to redeem myself. Immédiatement.

Lo and behold, Ms. Martha Stewart's people put out an easy-to-follow cranberry clafouti recipe, facilely adapted by moi to be made Gluten Free.

I use an 8x8 Pyrex baking dish, buttered really well. The clafouti is a thick flan with chunks of fruit in it, so it walks the line between custard and cake in a delicate, delicious way. This is a super quick dessert to make, and it doubles as a yummy brunch dish, too.

Très intellegente!

PS: According to our nerd friends at Wikipedia, a Clafouti made with anything other than black cherries (with their pits, yikes!) is called a Flaugnarde. Both names are so awesome, I can't choose which I prefer. Eh bien...allons-y.

Mixed Berry Clafouti Flaugnarde

Butter at room temperature for greasing the baking dish

1/2 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons GF flour (I use Bette's Featherlight Flour Blend)

1/4 teaspoon xanthan gum

1/2 teaspoon salt

2 eggs

1 cup heavy cream (save 1/4 cup for whipping for topping)

3/4 cup whole milk

zest of one orange, finely grated

1 and 1/2 cups coarsely chopped berries

Dusting of powdered sugar for garnish

1. Preheat oven to 400 degrees. Generously butter your baking dish. Sprinkle 2 tablespoons of sugar on bottom of dish. Scatter loosely chopped mixed berries into dish.

2. Sift remaining 1/2 cup sugar, the GF flour, xanthan gum, and salt into mixing bowl. Whisk in eggs, one at a time, then 3/4 cup of the heavy cream, the milk, and the orange zest. Pour mixed wet ingredients over berries in dish evenly.

3. Bake for 30-35 minutes, until puffed and brown around edges. The liquid should be cooked through. Let cool. Clafouti will sink in the middle. Whip the remaining 1/4 cup heavy cream to soft peaks, dust clafouti with powdered sugar, and serve lukewarm or cooler topped with whipped cream.