(Goldenberry or Physalis) Uvilla Clafoutis
This Uvilla Clafoutis is light, custardy, and bursting with bright, slightly tangy fruit. It’s simple to make but feels effortlessly elegant. If you’ve never baked with uvillas – also known as aguaymanto, uchuva, golden berries, Cape gooseberries, groundcherry or physalis – , this is the perfect place to start!
I love working with uvillas. Their sweet-tart flavor pairs perfectly with the soft, custardy base of a clafoutis, and the result is something that feels both rustic and refined.
Clafoutis itself is one of my favorite low-effort desserts. It comes together with a quick blender batter, no fuss, no complicated steps, and still looks so impressive when it comes out of the oven. This version with uvillas is one I keep coming back to!
What is an Uvilla (Goldenberry, Groundcherry, Physalis) Clafoutis?
Clafoutis is a classic French dessert made by baking fruit in a simple, custard-like batter. Traditionally made with cherries, the batter is similar to a cross between pancake or cake batter and custard, resulting in a soft, lightly set texture.
In this version, uvillas (also known as golden berries or physalis) add a bright, slightly tart tropical flavor that balances beautifully with the sweet, creamy base. The uvillas add an Ecuadorian/Latin twist to the this traditional European dessert.
Why You’ll Love This Uvilla Clafoutis
- It’s simple but feels elegant! This dessert comes together with minimal effort, but the final result looks and tastes impressive. It’s perfect for entertaining without the stress.
- A unique way to use uvillas. If you have access to fresh uvillas, this is such a fun and delicious way to use them. Their sweet-tart flavor really shines here!
- Light, custardy texture! Clafoutis has a soft, almost creamy consistency that’s lighter than cake but still satisfying. It’s the kind of dessert you can enjoy without feeling too heavy.
Ingredient Notes
- Uvillas (Physalis/Ground Cherries): Make sure they’re husked, washed, and fully dried.
- Sugar: Sweetens both the fruit and the custard batter.
- Milk: Creates a smooth, pourable batter and contributes to the custardy texture.
- Eggs: Essential for structure and that classic clafoutis consistency.
- Vanilla Extract: Adds depth of flavor.
- Lemon Zest: Brightens the dish and pairs beautifully with the uvillas!
- All-Purpose Flour: Gives the batter just enough structure while keeping it tender.
- Salt: Balances the sweetness!
Variations & Substitutions
- Swap uvillas for cherries, berries, or sliced stone fruit if needed.
- Use plant-based milk like almond or oat milk for a dairy-free option.
- Reduce the sugar slightly if your fruit is very sweet.
- Dust with powdered sugar instead of granulated sugar before serving!
Tips for Success
- Make sure the uvillas are completely dry before baking. Excess moisture can water down the batter and affect the final texture. Dry fruit helps the custard set properly.
- Blend the batter until fully smooth! A well-blended batter ensures an even, custardy consistency without lumps. This step makes a big difference in the final texture.
- Don’t overbake the clafoutis. It should be set around the edges but still slightly soft in the center. Overbaking can make it too firm instead of tender and custardy.
- Expect it to puff up, then settle. Clafoutis naturally rises in the oven and deflates slightly as it cools. This is normal!
Storage Suggestions
Store any leftovers covered in the refrigerator for up to 3 days. The texture will firm up slightly as it chills, but it’s still delicious.
To reheat, warm slices gently in the microwave or oven until just heated through. You can also enjoy it cold straight from the fridge.
Frequently Asked Questions
Can I use frozen uvillas?
Yes, but make sure to thaw and drain them well before using. Too much extra moisture can affect how the clafoutis sets.
Why did my clafoutis deflate after baking?
This is completely normal! Clafoutis puffs up in the oven and settles as it cools, creating that signature slightly dense, custardy texture.
Can I make this ahead of time?
Yes, you can bake it a few hours in advance and serve it at room temperature. It also reheats well if you prefer to serve it warm.
What does uvilla taste like?
Uvillas have a bright, slightly tart flavor with hints of pineapple and citrus. They add a fresh, tangy contrast to the sweet custard base.
(Goldenberry or Physalis) Uvilla Clafoutis
Ingredients
- 500 grams of uvillas – also known as physalis, ground cherries, uchuva, aguaymanto – husks removed, washed well and dried
- 125 grams of sugar 125 grams = 4.4 ounces or 5/8 cup
- 250 ml milk 250 ml = 1 cup + 2 tbs
- 3 eggs
- 1 tsp vanilla extract
- 1 tbs lemon zest
- 80 grams of all-purpose flour, sifted 80g = 2.8 ounces or 2/3 cup
- 1 pinch of salt
Instructions
- Preheat the oven to 350F (175C)
- Put the uvillas in a lightly greased round pie or tart mold (8-10 inches), you can also use a square mold. Sprinkle the fruit with about 1 tbs of sugar – save the rest of the sugar for later.
- Sift the flour with salt.
- In the blender combine the eggs, milk, sugar, vanilla extract, and lemon zest. Blend until all the ingredients are mixed.
- Add the sifted flour with salt, you can add it all at once or in batches. Blend until you have a smooth liquid batter.
- Pour the liquid custard batter over the uvillas.
- Bake for about 35-40 mins at 350 F (175C) – it’s normal for the clafoutis to rise, especially around the edges while baking.
- Serve it warm sprinkled with extra sugar on top.
Photos of the step by step preparation process for a clafoutis dessert made with Ecuadorian uvilla (goldenberry or physalis):
More Dessert Recipes to Try
French dessert is made with heavy cream, egg yolks, sugar, vanilla, and fresh
raspberries – or raspberry jam.
Discover more from Laylita's Recipes
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