Blueberry Clafoutis
Blueberry Clafoutis 🫐 | Simple and foolproof recipe!
Course: Dessert, Teatime, Breakfast, Pastry, ClafoutisCuisine: FrenchDifficulty: Easy
Servings
8
servingsPrep Time
10
minutesCook Time
45
minutesOven Temperature
170
°CDiscover an ultra-indulgent and fruity version of the classic clafoutis! In this recipe, juicy blueberries burst in your mouth, contrasting wonderfully with a smooth batter, somewhere between a flan and a set custard. A rustic, light, and quick-to-prepare dessert, ideal for showcasing the delicate flavors of summer berries (fresh or frozen).
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
100 g Sugar
3 Eggs
100 g Flour
250 ml Whole milk
250 ml 30% heavy cream
1 Vanilla bean
250 g Fresh or frozen blueberries
Instructions
- In a large mixing bowl, crack the whole eggs, add the sugar, then whisk vigorously. The mixture should become light and frothy.
- Add the flour and whisk well until smooth, making sure there are no lumps.
- Gradually pour in the milk while whisking; the mixture will loosen and become more liquid. Stir in the cream, along with the seeds from the vanilla bean (you can substitute with one teaspoon of vanilla extract), and mix until combined.
- Pour your mixture into a greased ovenproof dish (so that the clafoutis does not stick to the dish), add your blueberries on top.
- Cuire pendant 45min à 170°C.
Astuces
- To check for doneness, gently press the center to make sure it is fully set (it should not be wobbly).
Do not overwhisk the eggs, as this may cause the egg whites to become too airy.
For a lighter version, use semi-skimmed milk.
