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


No Comments

Post a Comment

Visit Us On FacebookVisit Us On Linkedin