Individual Strawberry Clafoutis is a delightful dessert that’s surprisingly easy to make. Imagine biting into a warm, custardy base studded with sweet, juicy strawberries. These individual portions are perfect for a special treat or a simple, elegant dessert after dinner. This recipe is a guaranteed crowd-pleaser, and you’ll love how quickly it comes together.
Why You Will Love This Recipe
This Individual Strawberry Clafoutis recipe is special because it offers the perfect balance of simplicity and sophistication. It’s incredibly easy to whip up, even if you’re not an experienced baker. The individual servings make it feel extra special, and the combination of the creamy, custard-like base with the burst of fresh strawberry flavor is simply irresistible. Plus, it’s a great way to use seasonal strawberries! Its a comforting and elegant dessert all in one.
Ingredients
- 1 pint fresh strawberries, hulled and halved
- 2 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted, for greasing ramekins
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Prep the Strawberries
Preheat your oven to 375°F (190°C). While the oven is heating, wash and hull your strawberries. Cut them in half. If your strawberries are particularly large, you can quarter them.
Step 2: Grease the Ramekins
Brush the inside of four individual ramekins with the melted butter, making sure to coat them evenly. This will prevent the clafoutis from sticking.
Step 3: Arrange the Strawberries
Divide the halved strawberries evenly among the prepared ramekins. Spread them out in a single layer on the bottom of each ramekin.
Step 4: Whisk the Eggs and Sugar
In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This usually takes about 1-2 minutes.
Step 5: Add Flour and Milk
Gradually add the flour to the egg mixture, whisking until it’s fully incorporated and there are no lumps. Then, slowly pour in the milk while continuing to whisk until the batter is smooth.
Step 6: Stir in Vanilla and Salt
Stir in the vanilla extract and salt. This will enhance the flavor of your Individual Strawberry Clafoutis.
Step 7: Pour Batter into Ramekins
Pour the batter evenly over the strawberries in each ramekin. Be careful not to overfill—leave a little space at the top, as the clafoutis will puff up slightly while baking.
Step 8: Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the clafoutis is puffed and golden brown. A knife inserted into the center should come out clean.
Step 9: Cool Slightly
Let the Individual Strawberry Clafoutis cool slightly on a wire rack before serving. They will deflate a bit as they cool, which is perfectly normal.
Serving Suggestions
Individual Strawberry Clafoutis is a versatile dessert that can be enjoyed in various ways. For a simple yet elegant presentation, dust the tops with powdered sugar just before serving. This adds a touch of sweetness and visual appeal.
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, custardy clafoutis perfectly.
Individual Strawberry Clafoutis is suitable for many occasions, from casual family dinners to more formal gatherings. It’s especially lovely for spring and summer events when strawberries are at their peak.
Storage and Reheating
If you have any leftover Individual Strawberry Clafoutis, you can store them in the refrigerator. Cover the ramekins with plastic wrap or transfer the clafoutis to an airtight container. They will keep well for up to 2-3 days.
To reheat, you can gently warm them in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. Alternatively, you can microwave them in short intervals, checking frequently to avoid overheating and drying them out.
Key Details
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Servings: 4
- Equipment:
- 4 individual ramekins
- Mixing bowl
- Whisk
- Baking sheet
Individual Strawberry Clafoutis
Ingredients
- 1 pint fresh strawberries hulled and halved
- 2 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted, for greasing ramekins
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). While the oven is heating, wash and hull your strawberries. Cut them in half. If your strawberries are particularly large, you can quarter them.
- Brush the inside of four individual ramekins with the melted butter, making sure to coat them evenly. This will prevent the clafoutis from sticking.
- Divide the halved strawberries evenly among the prepared ramekins. Spread them out in a single layer on the bottom of each ramekin.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This usually takes about 1-2 minutes.
- Gradually add the flour to the egg mixture, whisking until it's fully incorporated and there are no lumps. Then, slowly pour in the milk while continuing to whisk until the batter is smooth.
- Stir in the vanilla extract and salt. This will enhance the flavor of your Individual Strawberry Clafoutis.
- Pour the batter evenly over the strawberries in each ramekin. Be careful not to overfill—leave a little space at the top, as the clafoutis will puff up slightly while baking.
- Place the ramekins on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the clafoutis is puffed and golden brown. A knife inserted into the center should come out clean.
- Let the Individual Strawberry Clafoutis cool slightly on a wire rack before serving. They will deflate a bit as they cool, which is perfectly normal.