Rich with fresh eggs and cream, this smooth custard is dotted with beautiful jewel-toned berries and sweetened with whole cane sugar and a touch of cinnamon and nutmeg. Topped with a bit of sweetened and whipped cream, this is a stunning presentation perfect for any occasion.
Serve it for breakfast or brunch, as a sweeter re-imagining of traditional eggs. Alternately, serve it for dessert as an elegant dish that will delight your guests but won’t tie you up in the kitchen for hours. Simple real foods make all the difference when you let them shine in their clean and pure forms.
I made this for breakfast this morning, just for my family. You don’t need a special occasion to whip up this elegant custard. In fact, I tend to make this every time I have some extra eggs on hand. It just might be my favorite way to eat my eggs!
Sometimes called a “clafoutis” but more properly called a “flaugnarde”, my custard is a twist on a twist on a classic French dessert. Clafoutis is traditionally made with unpitted cherries, specifically. According to Wikipedia, a clafoutis:
is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
You will see recipes for a “Berry Clafoutis” or an “Apple Clafoutis” around the internet, but that is not the proper term. When you change the fruit used in a clafoutis, the dish becomes a “flaugnarde”. But no matter the proper term, we call it a custard at my house. I will try to start using the term flaugnarde more often, but I’m not promising anything!
- measuring cups and spoons
- large mixing bowl and whisk
- large baking dish, like my beloved Emile Henry round ceramic dish
- stand mixer or hand mixer
You can use fresh or frozen berries for this recipe. Make sure you thaw and drain the frozen berries if you use them, since they can make the custard too wet. You may also use any combination of berries you like. Use your imagination!
Substitutions: You can also make this recipe GAPS-legal by using almond flour in place of the sprouted flour, and honey instead of whole cane sugar (but use less, it is sweeter than whole cane sugar). I have made it both ways, and they are equally lovely and delicious! You can also substitute coconut milk for the cream and you have a dairy-free option.
Jumbleberry Baked Custard
12 ounces blueberries, fresh or frozen and thawed
8 ounces strawberries, fresh or frozen and thawed
6 ounces raspberries, fresh or frozen and thawed
1 cup (2 sticks) of butter (buy grass-fed butter here)
1/2 cup whole cane sugar (buy organic whole cane sugar here)
8 fresh, pastured eggs
1 cup cream (find raw milk and cream here)
2 teaspoons vanilla extract (buy good quality extracts here)
1 teaspoon cinnamon (buy organic spices here)
dash of nutmeg (buy organic spices here)
1/2 teaspoon sea salt (buy unrefined sea salt here)
2/3 cup sprouted flour (buy sprouted flour here)
- Preheat oven to 325 degrees. Butter a large baking dish, pour berries in an even layer on the bottom of the dish, and set aside.
- In a saucepan, melt butter gently over medium heat. Add whole cane sugar and stir to dissolve and warm through. Remove from heat and set aside to cool.
- In a large mixing bowl, whisk eggs until completely combined. Add cream, vanilla, cinnamon, nutmeg, and sea salt until very well combined.
- Whisking constantly, add the melted butter and sugar mixture in a thin stream until completely combined, taking care not to add to quickly or it may cook the eggs.
- Add the flour, and mix in gently until just combined. Pour whisked mixture slowly over the berries in the baking dish.
- Bake for 45-55 minutes, or until nicely puffed and set in the center, and browned on the edges.
- Remove from the oven and let cool about 10 minutes. Serve warm with whipped cream (recipe below).
Sweetened Whipped Cream
- In a stand mixer fitted with the whisk attachment, or a hand mixer with whisk beaters attached, whip cream slowly until bubbles form. Then increase the speed and whisk until the cream thickens. Do not over beat, or you will have butter!
- Add whole cane sugar and vanilla. Beat to combine, briefly.
- Store in an airtight container in the fridge.
This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, Traditional Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fresh Bites Friday, Fight Back Friday, and Friday Food Flicks.