If you haven't tried French clafoutis yet, you're in for a treat. Clafoutis is a common French dessert spelled both clafoutis and clafouti, and pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, and it is commonly made with pears or cherries. Here's a simple recipe I learned in France that you can use with almost any fruit, such as rhubarb, cherries or a mixture of fruits.
1 pint of blueberries
3/4 cup of heavy whipping cream
1/2 cup of milk
1/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon of homemade vanilla or good quality vanilla
Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water
2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator. Place about a 1/2 teaspoon of butter in a wrapper and rub it in the baking dish. Butter wrappers can be reused several times.
3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes, just to combine.
4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until a thick batter forms. This helps to prevent lumps in the batter, rather than adding all of the milk at once.
5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined.
6. Place the blueberries in the baking dish.
7. Pour the batter over the blueberries. Push the blueberries around to distribute them evenly in the dish.
8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake, or else the clafouti will be too dry.
Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.
Serve the clafoutis warm or cold.
Other Clafoutis variations;
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