Make the Clafoutis

Step 1: Prepare the Baking Dish. 

Preheat the oven to 350°F. Lightly butter a 1 ½-inch deep, flameproof baking dish or pie dish.

Step 2: Blend the Batter

In a blender, combine the milk, ⅓ cup granulated sugar, eggs, vanilla, salt, and flour. Blend on high speed until smooth and frothy, about 1 minute.

Step 3: Set the Base Layer

Pour about a ¼-inch layer of the batter into the prepared baking dish. Set the dish over low heat on the stove for 1-2 minutes until the batter just begins to set. This forms a delicate custardy base for the berries.

Step 4: Add the Berries

Scatter the berries evenly over the base. Sprinkle the remaining ⅓ cup of sugar over the berries. Pour the remaining batter gently over the top and smooth with the back of a spoon.

Step 5: Bake

Place the dish in the centre of the oven and bake for 45-50 minutes, until the clafoutis is puffed, golden brown, and a tester inserted in the centre comes out clean.

Step 6: Serve

Let the clafoutis cool slightly—it will sink a bit as it cools, which is completely normal. Dust with powdered sugar just before serving. Serve warm or at room temperature with crème anglaise on the side.

Make the Crème Anglaise

Step 1: Infuse the Milk

In a saucepan, combine 2 cups of milk and the vanilla beans (split lengthwise, with seeds scraped into the milk). Bring to a simmer over medium heat. As soon as it starts to bubble gently around the edges, turn off the heat, cover the pan, and let it sit for 20 minutes to infuse. Remove the vanilla pods and scrape any remaining seeds into the milk.

Step 2: Set Up an Ice Bath

Fill a large bowl with ice and place a medium bowl over it. Set a fine-mesh strainer on top of the medium bowl and set aside.

Step 3: Whisk the Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks with half of the sugar until pale and slightly thickened. Whisk in the remaining ¼ cup of milk.

Step 4: Temper the Eggs

Return the vanilla-infused milk to a simmer, stirring to dissolve the remaining sugar. Slowly pour two-thirds of the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Pour the tempered yolk mixture back into the saucepan.

Step 5: Cook the Custard

Cook the mixture over low heat, stirring constantly with a rubber spatula in a figure-eight motion, until it thickens enough to coat the back of the spatula (165°F to 180°F). Run your finger through the custard on the spatula—it should leave a clean line.

Step 6: Cool the Custard 

Immediately strain the custard into the prepared bowl over the ice bath. Stir until the crème anglaise cools to about 60°F. Transfer to a container, cover tightly, and refrigerate until ready to use. It will keep for up to 2 days.