I cannot take credit for the creation of this recipe. I follow a fellow food blogger who goes by the name Frugal Feeding. He created this wonderful dish name Strawberry Pimm’s Clafoutis which you can find here-
Since I’m rather obsessed with Pimm’s No. 1 and have made many a drink involving it in this blog, I couldn’t resist trying out his recipe. Since he is from England I “translated” the measurements into American measurements. I added blueberries and decided it would be a lovely addition to our upcoming 4th of July Holiday. I also changed the name from Clafoutis to Custard since for the life of my I cannot figure out how to say “calfoutis”.
I suppose if you wanted to be really clever you could make it in the shape of a flag. If you do, send me a photo, I’d love to see how it turns out.
If you don’t have Pimms No. 1 handy, shame on you, you clearly don’t know what you are missing (I find mine at BevMo). You could however soak the berries in another liqueur.
4th of July Pimms Strawberry-Blueberry Custard
1/2 lb strawberries, halved
1/2 lb blueberries
1/2 c. pimms
2 tbsp sugar
1 C. milk
1 C. heavy cream
10 oz sugar
1/4 cup All-Purpose flour, sifted
A little butter and sugar to line the dish
Soak the berries in the pimms for 1 hour.
In the meantime, whisk together the eggs, 100g of sugar and flour. Pour the milk and cream into a pan and heat gently until they reach boiling point. Temper the mixture by adding a little bit of the warm liquid into the egg at a time, so as not to scramble the eggs. Set aside.
3. Preheat the oven to 350 degrees. Butter a large rectangular dish and sprinkle with sugar. Spoon the strawberries, along with a little of the pimms, into the dish. Pour the custard over the strawberries and bake until golden brown but just set – between 40 and 50 minutes.