Cherry Clafoutis (french custard)

Cherry Clafoutis

1 lb fresh cherries pitted and halved

1 cup whole milk

1/3 cup heavy cream

4 eggs

1/2 cup flour

1/2 cup sugar

1 tsp lemon zest

1 tsp vanilla

1/2 tsp salt

Bakes well in 10″ springform pan or ramekins, I have also  made this in a pie pan.

Mix milk and cream in saucepan. Simmer then set aside.

In a bowl mix eggs, flour, sugar, zest, vanilla and salt. Slowly whisk in the hot milk mixture.

Spread cherries in the bottom of your baking dish. Pour custard over cherries.

Bake in a 375 degree oven for 45-55  minutes (30 for ramekins)

This is delicious warm or cold. I have made this with blueberries, peaches, strawberries, and diced apples. There are endless variations. I think next time I will try maple syrup in place of the sugar, and pecans instead of fruit. If you use farm fresh eggs and milk from grass-fed cows this is actually a healthy food!

Coconut Banana Custard (with or without sugar)

I have made this as a dessert and omitted the sweetener and served it for breakfast. It is delicious either way. It tastes great warm or cold and is full of healthy fats, omega-3’s and protein.

Coconut Banana Custard

1 1/2 cups coconut milk powder (I buy mine from Wilderness Family Naturals)

4 cups very hot water

4 over-ripe bananas, mashed

8 free-range soy-free eggs (why soy free?)

2 Tbsp homemade vanilla extract

1/2 cup maple syrup (or sweetener of choice)

3 tsp cinnamon

1/4 tsp sea salt

Mix coconut milk powder and hot water. Whisk until smooth. Add all remaining ingredients and blend. Pour into a 11×13 casserole dish. Set the casserole dish into a larger pan filled with water. Bake in 350 degree oven for 55-65 minutes. Do not over-bake! Custard sets as it cools, and even more in the fridge. If cooked too long, the liquid will separate from the eggs, and it will turn out like a sweetened scrambled egg, with a bunch of excess liquid. You are looking for the edges to set, but the middle to slightly jiggle when you bump the pan. For the perfect custard, let it cool in the water bath for at least 30 minutes, then cover the dish with plastic wrap and chill in the fridge for 4 or more hours.

This can also be baked in individual ramekins or glass Pyrex dishes (for 35 minutes each). Pyrex dishes are very convenient if you’re planning to pack this in your lunch. You can just let it cool completely and snap on the lid and you’re all set.

I have made this with no sweetener before and it is delicious that way as well. It comes out slightly sweet and more eggy tasting and makes a great breakfast hot or cold.

You can use canned coconut milk (or make your own fresh), but I find it cheaper to use the powder.

For a more beautiful presentation, after the custard is finished baking place a layer of banana slices (or coconut flakes) on top and place under a hot broiler for 3-4 minutes. The bananas will carmelize and blacken and look beautiful on the plate.

Raw Coconut Fudge with No Sugar

We don’t eat dessert very often, but when we do it needs to include chocolate. I also like very simple recipes that don’t require a lot of time in the kitchen. Both of these fudge recipes contain coconut oil, which is very stimulating to the metabolism. One contains no added sweetener at all, the other raw honey.

Sweet Potato Fudge

2 cups sweet potato, cooked and puree

1/2 cup raw, unsweetened, shredded coconut

1/2 cup coconut oil, gently melted

1/2 cup cocoa powder

1 tsp vanilla

dash of sea salt

Blend all ingredients together in a food processor. Line an 8×8 casserole dish with parchment paper or wax paper. Press fudge into pan. Sprinkle shredded coconut over fudge and press into place with the back of a spoon. Place in the fridge for 1 hour to set. Cut into squares. This recipe is also good with one walnut pressed into each square before it sets.

Coconut Oil Fudge

1/2 cup coconut oil, softened but not melted

1/2 cup cocoa powder

1/4 cup coconut sap sugar

1/4 cup raw honey

1/2 tsp vanilla

dash of sea salt

Mix all ingredients in a food processor. Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.

You can add nuts or fruit as desired. I love the texture of the 2nd recipe, so I don’t add anything. It is cool, and sort of oily and melts on your tongue. Delicious!

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