Fantastic Desserts For The Season!

I dont know about you all, but over here in my edge of the woods, spring is blooming! When this happens, I get all sorts of antsy for summer, and for the summer vegetables, and summer bbqs. But then I am reminded of what fantastic foods spring may bring! And since we are in the midst of the celebration of Spring Equinox, eggs are the main ingredient to these desserts. I like to start the season with some simple, but delicious desserts. The days are longer, sunsets more beautiful, and the foods--lighter, but just as comforting.

Strawberry Clafoutis-
For this classic french dessert, Raspberries, strawberries, or cherries may be used.

1/2 cup flour
1/4 cup plus 2 tbl sugar
salt
3 large eggs
3 tbl butter, melted
zest of one lemon
1/4 cup plus 2 tbl milk
3 cups of fruit
Confectioners sugar, for dusting.

Preheat the oven to 350. Butter a 9 inch gratin dish. In a bowl, whisk flour, sugar, and a pinch of salt. Whisk the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth. This may take about 3 minutes. Pour the batter into the gratin dish and top with fruit. Bake for 30 minutes, until set and golden. Let cool slightly. Cut into wedges and serve.

Baked Vanilla Custard

3 eggs, slightly beaten
1/4 c. sugar
1/4 tsp. salt
1/2 to 1 tsp. vanilla
2 c. skim milk, scalded
Ground nutmeg for garnish

Combine first 4 ingredients, beating well. Gradually add milk, stirring constantly. Pour into 6 (6 ounce) custard cups. Sprinkle with nutmeg.
Place custard cups in a large baking pan; pour hot water into pan to a depth of 1 inch. Bake at 325 degrees for 40-45 minutes or until knife inserted halfway between center and edge of cup comes out clean. Remove cups from water and cool. Chill thoroughly.

Eggs are such a large part of Spring Equinox, so celebrate and cook some lovely desserts!
Just dont what I did the first time I made custard, and spill the water into all of the cups..making it into lovely egg soup.