Catering Dinner Party Portland Chef

Blood Orange, Rhubarb and Sour Cream Clafouti

Clafouti is a French baked custard common in spring and served for dessert or as a brunch item. Traditionally it is made with black cherries and a vanilla custard made from cream, milk, eggs, sugar and flour. It is served sliced warm or room temperature.

 

It is one of my favorite desserts and I woke up yesterday craving it. I love to use what I already have so I scrounged around my garden, fridge and freezer to see what I could find. I have a few blackberries from last year left in the freezer. I also had a single blood orange in the back of the crisper drawer that needed to be used up. I’ve made every kind of berry clafouti so I decided to make a blood orange scented custard and to pair it with fresh rhubarb from the garden.

 

I hate going to the store for things, especially for breakfast. I even live pretty close to a store but  will do everything in my power to use what I have on hand instead. Traditionally you use equal parts milk and cream but I didn’t have cream. I did have a last few bits of sour cream and some whole milk yogurt so I mixed that together with the milk. I am also flush with spring farm eggs so I mixed those together with the zest of the blood orange and sugar. Then I carefully dusted in the flour while mixing to make a smooth batter.

 

Next I wanted to try to roast the rhubarb with sugar to try and get it to keep it’s shape while adding a nice caramel flavor and making sure it would be sweet. I was worried it would be too bitter without being coated in sugar. I set it under the broiler then went to answer what I thought would be a quick email.  Long story short I burned about half the pan. So I went back out to the garden and by then I was too hungry to care – I spooned the caramelized pieces that weren’t charred too much into the bottom of the pie dish. Then I added in fresh chopped rhubarb (no sugar) and the custard over top.

 

I set it to bake in my tiny toaster oven, turning it occasionally so it baked evenly. Once it cooled just a bit I sliced it and served it warm with a sprinkle of powdered sugar. It was divine. The fresh rhubarb proved to be tender, sweet and flavorful and went perfectly with the blood orange custard.

Private Chef Portland

 

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