Blackberry Clafoutis

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Clafoutis is a French dessert that sort of looks like a tart or flan but has more of a custard-like consistency and flavour.  Traditionally, clafoutis is made with black cherries.  But you can make variations on this classic dessert by using other berries or even fruits such as peaches and pears. The sweet blackberries and their deep purple colour made this a lovely and simply delicious clafoutis.

This was only my second time making clafoutis, but I think I’m going to make it a lot more from now on.  I’d forgotten how easy it is!  Unlike a tart, you don’t have to make pastry for a crust.  It’s not finicky like soufflés. You pretty much just blend all your ingredients together and then pour it over whatever fruit you’re using, stick it in the oven, and – voilà! – you’ve got an amazing, delightful dessert.

Clafoutis is best served warm, with a sprinkling of icing sugar.

(Adapted from Julia Child’s Cherry Clafoutis)

BLACKBERRY CLAFOUTIS (Serves 6-8)

Ingredients:

1-1/4 cups whole milk or half and half (10% milk fat)
1/2 cup sugar, divided
3 large eggs
1 tbsp vanilla extract
1/8 tsp salt
1/2 cup all-purpose flour
170 grams fresh blackberries
icing sugar, for garnish

Method:

1) Preheat oven to 350F. Lightly butter a 9-inch round (minimum 1.5-inch deep) baking dish or cake pan.

2) Combine the milk, 1/4 cup sugar, eggs, vanilla, salt and flour in a blender and blend until smooth. Alternatively, whisk ingredients by hand in a bowl. If needed, strain the batter to get rid of any lumps.

3) Pour a 1/4-inch layer of the blended mixture over the bottom of the prepared baking dish. Set remaining batter aside.

4) Place dish into the oven for about 7-10 minutes, until the batter sets (but it does not need to be baked through). Remove the dish (do not turn the oven off yet).

5) Distribute the blackberries over the set batter in the baking dish, then sprinkle with the remaining 1/4 cup of sugar. Pour the remaining batter evenly over the blackberries and sugar.

6) Bake in the preheated oven for 45 to 60 minutes, until the clafoutis is puffed and the top and edges are light brown. You can test doneness by inserting a knife into the centre (it should come out clean).

7) Sprinkle with icing sugar and serve warm.

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One response to “Blackberry Clafoutis

  1. Pingback: Classic Crème Caramel | Divinely Delish·

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