1 pint strawberries, cleaned, hulled and halved
1 cup milk
1/2 cup heavy cream
1/3 cup sugar
2 large eggs
1 vanilla bean, seeds scraped out and reserved, or vanilla extract
1 tablespoon cornstarch
1/4 teaspoon salt
powdered sugar, garnish
Preheat oven to 350º F.
In a small heavy saucepan combine milk, heavy cream, vanilla pod and seeds over medium heat. Bring the mixture to a slow boil, stirring constantly to prevent the milk from scalding to the bottom of the pan, remove from heat. Extract the vanilla pod and allow the base to cool to room temperature.
In a medium bowl Beat eggs and sugar and salt until they are thick and frothy in appearance, then beat or whisk in the cornstarch until smooth.
Continue whisking and slowly add in the cooled milk mixture
Place strawberries in ramekins which have been placed on a cookie/baking sheet and pour the custard "batter" over the tops of berries.
Place baking sheet in oven and bake for 35-40 minutes, or until clafoutis is just set.
Remove from oven and let cool completely.
Sprinkle with powdered sugar and slivered almonds and serve chilled or at room temperature.
A note about the vanilla bean- they are considerably less expensive if purchased online than if purchased in the grocery store. We often find deals where the beans are less than .50 each when purchased in larger quantities and they keep quite well for long periods of time.
Photo by pearl7