Individual Strawberry Clafoutis

Individual Strawberry Clafoutis
serves 2

6 fresh strawberries
2 tbsp + 2 tsp all purpose flour
2 tbsp sugar
1/8 tsp baking powder
pinch salt
pinch cinnamon
1/3 cup milk
1 large egg
1/2 tsp vanilla extract
powdered sugar, for garnish

Preheat oven to 425F.

Wash and dry strawberries, then trim leafy tops off. Take out six 6-oz ramekins or oven-safe custard cups and place 3 strawberries in the bottom of each.
In a large bowl, whisk together flour, sugar, baking powder and salt. Add in milk, eggs, vanilla and almond extracts and whisk very vigorously until mixture is smooth and lump-free. This can also be done in the food processor.

Divide custard evenly into ramekins, filling each about 2/3 – 3/4 full. Strawberries may float up a bit, which is fine.
Place ramekins on a baking sheet. Turn the oven temperature down to 350F as you put the baking sheet in the oven.
Bake for 30-35 minutes, until a sharp knife inserted into the center of each clafoutis comes out clean.

Sprinkle with powdered sugar.

Clafoutis will fall somewhat during cooling.

Makes 2