Description
Delicious blackberry clafoutis made with fresh or frozen blackberries, eggs, and cream, baked to perfection.
Ingredients
Scale
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons melted butter
- 11/2 teaspoon quality pure vanilla extract
- 2 tablespoons fruit liqueur of choice (optional)
- 1/41/2 teaspoon salt
- 3 cups fresh or frozen blackberries
Instructions
- Mix Egg & Sugar: Start by whisking together the eggs and sugar in a mixing bowl until combined and frothy. The mixture should appear light and airy, but do not over-whisk to avoid excessive bubbles.
- Add Milk & Flour: Pour in the milk and sift in the flour. Whisk gently until you have a smooth batter that resembles silky custard. Lumpy batter can lead to a bumpy clafoutis, so ensure it is well mixed.
- Pour into Baking Dish: Transfer the batter into a greased baking dish, tilting it to help spread evenly. It should look luscious and creamy. Proper distribution ensures even cooking without burnt or doughy spots.
- Add Blackberries: Toss the blackberries in a bit of flour and scatter them over the batter. This helps suspend them and prevents sinking. Be mindful not to overload the batter with fruit to keep it balanced.
- Bake & Watch for Browning: Bake in the oven until the top is golden brown and has puffed up. Keep an eye on it, as baking times may vary with different ovens. Avoid over-baking to prevent a dry texture.
- Cool Before Serving: Allow the clafoutis to cool for a few minutes after baking. It may look slightly deflated, which is normal. Cooling helps set it for easier slicing.
- Serve for Enjoyment: Serve warm with a dusting of powdered sugar or a scoop of whipped cream. The clafoutis should feel light and airy, making it a pleasing dessert for all.
Notes
- Storage Tips: Store leftovers covered in the refrigerator for up to 2 days.
- Expert Tips: If your clafoutis appears too runny, bake it for an additional 5 to 10 minutes for a firmer texture.
- When using frozen blackberries, toss them with a1/2 teaspoon of flour before adding to the batter to keep them suspended.
- If cracks appear on cooling, embrace their charm as they are common for clafoutis.
- For enhanced flavor, pair with whipped cream or a scoop of vanilla ice cream.
- Reheating Instructions: Reheat gently in the oven at 350 degrees F for about 10 minutes, until warmed throughout.
Nutrition
- Calories: 287
- Sugar: 21g
- Sodium: 183mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 122mg