FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsOther Desserts 1 >  Blueberry Clafouti

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

BLUEBERRY CLAFOUTI

 

Art and Soul of Baking
by Sur La Table and Cindy Mushet
Clafouti is a simple fruit and custard combination based on crepe batter. The batter is poured over the fruit and baked at a high temperature to create a gorgeous brown top and crispy, caramelized edges all around. You may vary the fruit and flavorings to your heart's content. The French classic is cherries with their pits intact, lending a touch of bitter almond flavor to the dessert, but it's also delicious with sliced ripe pears, fresh figs, peaches, apricots, or blackberries.

Serves 8

Equipment

9- or 9½-inch Ceramic Tart Pan, Baking Sheet, Medium-Mesh Strainer, Medium Bowl, Whisk, Fine-Mesh Strainer


Ingredients
• 1 half-pint basket (about 4½ ounces) fresh blueberries
• 4 large eggs
• 6 tablespoons (2½ ounces) granulated sugar
• Finely grated zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 5 tablespoons (2 ounces) unbleached all-purpose flour
• Pinch of salt
• 3/4 cup (6 ounces) whole milk
• 1/4 cup (2 ounces) heavy whipping cream, creme fraiche, or sour cream
• 2 tablespoons limoncello (lemon liqueur) or amaretto (almond liqueur), optional
• 1 tablespoon confectioners' sugar
• Softly Whipped Cream, for serving


Directions
1.
Preheat the oven to 400°F and position an oven rack in the center. Lightly butter the pan and coat it with granulated sugar.

2. Pour the berries onto the baking sheet and pick through them, removing any stems or debris. Transfer them to the strainer and rinse under cold water. Pat dry and pour into the tart pan.

3. Place the eggs and granulated sugar in the medium bowl and whisk vigorously to blend. Add the lemon zest and vanilla extract and blend again. Add the flour and salt and whisk until most of the flour lumps have blended into the eggs. Add the milk and cream and whisk until the mixture is completely blended.

4. Pour the batter over the blueberries and move the berries around, if necessary, so they are distributed evenly. Bake for 35 to 40 minutes, until the clafouti is set and firm in the center, the top is browned, and the edges look crispy.

5. Sprinkle immediately with the liqueur if you like. Let cool for 5 to 10 minutes. Use the fine-mesh strainer to sift the confectioners' sugar over the top and serve warm, with spoonfuls of whipped cream.

Storing: Clafouti is best served warm from the oven. For longer storage, refrigerate for up to three days. Reheat in a 400°F oven for 8 to 10 minutes before serving. The clafouti batter can be prepared 1 or 2 days in advance. Make the batter (through Step 3) and store in the refrigerator, covered with plastic wrap.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages