Hipster clafoutis – by Karen

14 Sep

Since trying it for the first time last year, I have been dying to make clafoutis, and this week’s topic was all the nudging I needed. It really was a worthwhile process, so I’m going to share it in some detail. While making clafoutis, I had Shakira’s Waka Waka firmly stuck in my head, so you may want to use it as a soundtrack for reading this post.

Googling for a recipe, the Julia Child one was most prominent. I wanted to go classic anyhow, or so I thought. In reality, I went HIPSTER.

First of all, the eggs, basis of any custard dessert. Backyard heritage chicken eggs, that is. Slave to the zeitgeist.

Eggs from Araucana, Sussex, Welsummer and Australorp hens

You don’t actually need that many eggs. The recipe calls for three, but I threw in one extra, because hipster eggs can be smaller than those sell-out commercial eggs.

Next comes the hipster milk. I originally photographed this a2 milk as an in-joke for Beth, not realising that the whole production would become a joke.

Like porridge, this non-savoury recipe calls for salt. Anyone who attended Beth’s Party for your Thoughts knows that fancy salt epitomises the corruption of food by the hipster. In it goes.

Not actually Himalayan. Airmiles, dontcha know. It is in fact Australian fancy salt.

I also used a vanilla pod in addition to the vanilla extract specified.

At this point the recipe calls for a blender. “Julia Child wouldn’t have used a blender!” I scoffed. Then all our electronic mixing devices were broken. Then it turned out I am no Julia Child. I used a sieve to get the lumps out.

It’s cool that this recipe, although basically custard, requires no saucepan skills. It’s poured into the pan and bunged in the oven. There is only one ambiguous bit in the recipe:

Pour a 1/4 inch layer of the batter in dish. Place in the oven until a film of batter sets in the pan.

If you check it immediately, there is no film, and there’s clearly not going to be a film for ages. Then five minutes later, it is solid and looks like this:

Bubbly and firm. Not “a film”

If any man ever reads this blog, he will just want to know what that is in the background there. It is pork belly, man. Richard made it.

Crispy pork belly

Ok, so back to the clafoutis. The point of creating the film with one quarter of the batter, I believe, is so that the cherries can be raised up upon it.

So my firm batter served the purpose:

Cherries go on

Then the rest of the batter.














It was really a pretty easy recipe, with ingredients most people would have lying around (presuming you’re happy to substitute the cherries for other fruit). And look! It worked!

Ready when brown and puffy!

The Pope is Catholic, and the children liked the dessert. Finn said, “can I just give my food a little cuddle before it disappears into my tummy?”




2 Responses to “Hipster clafoutis – by Karen”

  1. Beth September 14, 2012 at 12:06 pm #

    You’re so funny Karen! I appreciated the in-jokes! 🙂

    Looks YUM!

  2. Tabitha September 17, 2012 at 12:30 am #

    I will make this for sure. I freaking love clafoutis, but never really realised how easy it is. I’m pretty sure I have a recipe for it in one of my French-language cookbooks, which is less hipster and more wanker.

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