Strawberries are used here in a clafoutis, a type of thickened custard usually reserved for cherries (which can be substituted for the strawberries, as can other types of berries). I use a little cornstarch as a thickening, combining it with eggs, sugar, milk, vanilla, and the berries. Unlike a conventional clafoutis, which is usually cooked in a double boiler, this is baked in a gratin dish. It is best served at room temperature.
1/4 cup granulated sugar
Preheat the oven to 350°F (175°C; Gas Mark 4).
Mix the granulated sugar and cornstarch in a bowl. Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds. Add the milk, and mix until it is incorporated.
Quarter the berries, and distribute them evenly in a 4-to-6-cup gratin dish.
Pour the egg mixture over the berries, and place the gratin dish on a cookie sheet. Bake for about 40 minutes, until just set. Cool to room temperature.
Sprinkle the confectioners' sugar on top of the clafoutis, and serve it at room temperature.
Yield: 4 servings
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