Berry and almond clafoutis with a zesty custard

Preheat the oven to 160°C. Lightly  grease the inside of an ovenproof dish and set aside.

For the clafoutis, whisk the sugar, cream, milk, vanilla extract and seeds together until light and fluffy, about 3 minutes. Whisk in the flour and ensure that a smooth batter is formed.

Pour the mixture into the dish and scatter the berries on top, followed by the almonds. Bake until it is firm to the touch and golden on top, about 50 – 60 minutes.

To prepare the custard, gently heat the milk, cream, vanilla extract and seeds and remove from the heat before it starts to boil.

Whisk the egg yolks and sugar together and add in the warm milk. Place this mixture back into the pot and stir over the lowest heat until it has thickened slightly and is able to coat the back of a wooden spoon – it is important not to rush this process and overheat the mixture as it can easily curdle. Whisk in the lemon juice and zest.

Serve either warm or at room temperature with the custard.