Skip to main content
Dessert

Ontario Berry Clafoutis

A baked dessert of quark, eggs, sugar, and berries.

From the Recipes Wiki (Fandom) · 12 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Ontario Berry Clafoutis

Serves 6 to 8
Oven450°F
Time25 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 450°F.

  2. Butter an 8‑cup square baking dish with about ½ tablespoon of butter and sprinkle with granulated sugar.

  3. If quark seems moist, place it in a sieve and press with the back of a spoon to remove as much moisture as possible.

Make the batter

  1. Beat quark and remaining butter together in a large bowl using an electric mixer until well combined.

  2. Beat in egg yolks, one at a time, beating well after each addition.

  3. Gradually beat in icing sugar until the mixture is very light.

  4. Beat in cream, cornstarch, lemon juice, and grated lemon rind.

  5. Beat egg whites in a separate bowl with clean beaters until stiff peaks form.

  6. Fold the beaten egg whites into the quark mixture gradually until well combined.

Bake and serve

  1. Arrange berries in the bottom of the prepared dish.

  2. Spoon the quark mixture over the berries.

  3. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

  4. Serve warm with whipped cream.

Nutrition, whole recipe (rough)

860Calories
27 gProtein
33 gFat
113 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks enrich the batter and whites, whipped and folded in, give it a light, airy lift.
Quark cheese
Provides the creamy, dense body that sets into a soft, custard-like texture when baked.
Cornstarch
Thickens the batter so it bakes into a sliceable, stable custard instead of runny.
Icing sugar
Sweetens the batter and, beaten in, helps create a very light, smooth mixture.
Fresh berries
Add tart juiciness and fruit flavour that contrasts with the rich, sweet batter.
Lemon juice
Adds acidity that brightens the sweetness and balances the rich quark.

The step that matters

Folding in the egg whites. Whites whipped to stiff peaks trap air that gives lift; overmixing or deflating them while folding makes the clafoutis dense and flat instead of light.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, cheese, egg, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, cheese, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon PieLemon Pie37 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes