Cookbook

Created and Suggested by Dan Lystad, Best Sommelier in Norway
For 4 people

• 2 deciliters milk
• 2 deciliters cream
• 1 egg
• 2 egg yolks
• 80 grams sugar
• 25 grams flour
• 1 Bourbon vanilla bean
• 300g cloudberries

Wisk the egg, egg yolks and sugar to foam.

Add flour, milk and cream. Incorporate the seeds of the vanilla bean. Whisk until a homogenous batter is obtained.

Pour it in a baking pan and add cloudberries (may be replaced by blackberries or raspberries)

Cook for 25-30 minutes at 180°C in a preheated oven.

The clafoutis is ready when the batter becomes stiff.

Serve warm.