French Plum Clafoutis [Easy Gluten & Dairy Free Custard Dessert] | Fancy Foods To Fool Your Friends
A clafoutis is a French baked custard studded with fruit like cherries - or in this case - plums. Best of all, it's a dish that can easily be made gluten and dairy free, comes together very quickly, and makes for an impressive and elegant dessert. [Recipe below]
Plum Clafoutis
Serves 4 - 6
3 cups of Plums, pitted and quartered (ca. 600 grams)
1/2 Tbs. Sugar
1/2 Tbs. Coconut Oil or Butter Substitute
½ tsp. Cardamom
1 tsp. Lemon juice
2 tsp. Cornstarch
4 Eggs
1/4 cup Cornstarch
⅔ cup Sugar
¼ tsp. Salt
2 tsp. Vanilla
Zest from 1 Lemon
1 cup Soy Cream
⅔ cup Soy Milk
1 Tbs. Coconut Oil or Butter Substitute
2 Tbs. Powdered Sugar (to garnish)
Preheat your oven to 425 F / 220 C.
Halve, pit, and quarter the plums. Melt ½ Tbs. coconut oil into an oven-safe skillet. Add in the quartered plums and sprinkle with sugar. Cook the plums over low until sticky, fragrant, and browned in places. Transfer the plums to a bowl and toss with lemon juice, then sprinkle on the cornstarch and cardamom and toss again.
Wipe the skillet clean with a paper towel.
Whisk together the eggs, sugar, salt, vanilla, and lemon zest into a bowl. Add in the cornstarch and whisk until incorporated. Add in the soy cream and soy milk and whisk until smooth.
Melt 1 Tbs. of the coconut oil into the skillet, then pour the custard into the skillet. Use your fingers to place the plums into the custard, cut sides facing down. Bake in the oven for about 20 minutes, until golden brown and the center has set.
Remove from the oven and cool. Sprinkle with powdered sugar before serving. Serve either cold or at room temperature.
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Nur 3 Zutaten! Das beliebteste Dessert dieses Frühlings.
Ein Dessert mit Kondensmilch, Erdbeeren und Bananen ist ganz einfach zuzubereiten, und jetzt lernen Sie, wie Sie es in buchstäblich 5 Minuten ohne Backen zubereiten können! Wir zeigen Ihnen ein Rezept, für das Sie nicht viel Erfahrung im Kochen benötigen, sodass absolut jeder dieses Dessert wiederholen kann! Mit nur wenigen Zutaten, darunter Kondensmilch, Bananen und Erdbeeren, können Sie einen köstlichen Kuchen backen, von dem jeder begeistert sein wird! Sehen Sie sich also dieses Video von Anfang bis Ende an, um dieses einfache und köstliche Dessertrezept in 5 Minuten zu lernen!
Erdbeeren 8-9 Stück
Banane
Sahne 33% 200 ml
Kondensmilch 6 Esslöffel
Crème Anglaise - Delicious Vanilla Bean Custard Sauce with Fresh Berries
The star of this dessert is the crème anglaise – a sweet, custard-like sauce that gets spooned over the mixed berries.
It sounds fancy and intimidating, but if you follow the steps carefully, you’ll have a beautiful, decadent sauce as good as any French pastry chef could make. The two keys to this sauce are your patience and a strong forearm for whisking.
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Ingredients for this Recipe:
• 2 vanilla beans
• 4 cups heavy whipping cream
• 12 egg yolks
• 1 cup sugar divided
• 1 lb fresh strawberries quartered
• 1 pint blueberries
• 6 oz raspberries
• 6 oz blackberries
• whipped cream (recipe)
• fresh mint
Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 90 minutes
Instructions
1. Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
2. Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
3. Whisk the sugar with the egg yolks until combined
4. While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
5. Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8–12 minutes, see notes. Remove from the heat and transfer through a fine mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
6. Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
CHEF NOTES:
• Vanilla beans add such a nice flavor that you can’t get from extract, but if you can’t find them, of course, feel free to use 1 tablespoon of high-quality vanilla extract made from real vanilla beans or 1 teaspoon of vanilla bean paste instead.
• Watch carefully while whisking the mixture over low heat to thicken, because the eggs can go from liquid to overcooked in just moments!
• If you like using thermometers the finished temperature of the crème anglaise should be in between 182° and 185°.
Fruit Custard Recipe | #shorts | kabitaskitchen
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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How To Make An Easy Vegetarian Fruit And Custard Dessert
#fasteasydesserts #easyfruitdesserts #custarddesserts #easyvegetariandesserts
In this video, I will show you how to make an easy, vegetarian fruit and custard dessert. It is simple, delicious, elegant and if you decorate it with chocolate, it is perfect for St. Valentine's Day or any holiday or celebration. With fruit and custard, it is light and fairly healthy dessert good for the entire family. And if you use gluten-free cookies, it will be gluten-free.
You can make this dessert in a round or square dish or in individual dishes as you see in the video. You can also double the custard quantities.
Ingredients
1/8 cup Bird's custard powder
1.5 tbsp. sugar
1.25 cups of milk or cream or non-dairy milk
Any fruit, as desired
Cookies broken into bite-sized pieces
Chocolate and biscuits to decorate
Here are links to some of the ingredients:
Bird's Custard Powder
Pirouline Cream-Filled Cookies
(This is very similar to the cookies I used in the video.)
Hershey's Kisses V
Chocolat-Covered Digestives
Shortbread
***********************************************************************
Here are links to some of the ingredients:
Bird's Custard Powder
Pirouline Cream-Filled Cookies
(This is very similar to the cookies I used in the video.)
Hershey's Kisses V
Chocolat-Covered Digestives
Shortbread
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Chapters
00:00 Introduction
00:34 Ingredients
00:53 Putting in the cookie layer
01:17 Preparing the fruit
02:10 Make the custard
03:35 Filling the cups with custard
04:00 Decorating the dessert
04:30 Tasting
05:15 Happy Valentine's Day
05:55 Thank you and subscribe
Thank you. ???? #debbieesplin