Who doesn't love Clafoutis?
It's blissful custardy simplicity!
My dear reader,
I adore baking this clafoutis, so today I'm sharing a straightforward recipe (no long stories here). This way, we can both (hopefully) spend more time enjoying the kitchen. Inspired by Julia’s aux Mûres (pg 657) from Mastering the Art of French Cooking, it’s easy like Sunday morning—or afternoon.
Just one more small thing: If you enjoy my recipes and food chronicles, I’d love for you to hit the ❤️ button to let me know that you enjoy being here. It means more to me than you might think. xJaíne
Se eu puder te fazer um pequeno pedido: Se você gosta das minhas receitas e crônicas gastronômicas, adoraria se você pudesse clicar no botão ❤️ para me mostrar que você esteve por aqui. Seu apoio significa muito mais para mim do que você imagina. Um beijo,
Jaíne
Blueberry Clafoutis
Serves 8
I've always liked to make my version of clafoutis with a little extra vanilla and alternate between using European-style yogurt and cream, depending on what I have on hand. It bakes to perfection in 50 minutes, with a final 5 minutes under the broiler to achieve a beautifully golden top. The pièce de résistance is a reduction of Crème de Cassis, simmered down to a glorious syrupy consistency that I drizzle over the clafoutis before serving. I find that the sweetness of the blackcurrants beautifully deepens the luscious, dark notes of the blueberries while adding a refreshing tang.
3 cups (450g) blueberries
3 eggs
1/3 cup (65g) granulated sugar
1 1/4 cups (300ml) heavy cream (or milk)
2 tablespoons (30ml) vanilla extract
1/8 teaspoon (a pinch) salt
1 cup (120g) all-purpose flour, sifted
Butter for greasing the baking dish
To serve, but optional: a glaze made with 1 cup of Crème de Cassis
Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) baking dish, preferably ceramic, porcelain, or glass.
In a bowl, whisk together the eggs and sugar until well combined.
Stir in the heavy cream to the egg mixture, followed by the vanilla extract and salt.
Stir in the heavy cream, followed by the vanilla extract and a pinch of salt.
Sift the flour and whisk it into the mixture until smooth. Be careful to not overmix, otherwise you might risk ending up with a somewhat rubbery Clafoutis.
Spread the blueberries evenly in the prepared baking dish, then pour the batter over them.
Bake for 50 minutes, then switch to the broiler for an additional 5 minutes to achieve a beautifully golden-brown top.
The center should remain creamy; it will continue to set with residual heat.
To reduce the Crème de Cassis:
Pour 1 cup Crème de Cassis into a small saucepan and over low heat, allow the liqueur to simmer gently. Stir occasionally to ensure even reduction and prevent burning.
Continue simmering until the Crème de Cassis has reduced by about half and has a syrupy consistency. This should take about 5-10 minutes, depending on your heat level.
Remove from heat and let the syrup cool to room temperature. It will thicken slightly as it cools.
Once cooled, drizzle the syrup over your clafoutis (or any other desserts—it's even delicious on toast!). Store any leftover syrup in an airtight container in the refrigerator for up to a month.
Allow the Clafoutis to cool to room temperature before storing, then cover the Clafoutis with plastic wrap or aluminum foil to prevent it from drying out and to keep it fresh. Store it in the refrigerator for up to 3-4 days.
You can enjoy it cold or gently reheat it in the oven at 350°F (175°C) for about 10 minutes to warm it through. Or you can reheat individual portions in the microwave for 30-60 seconds. While you can use the microwave to reheat it, the oven generally preserves the texture better.
If you want to store it for a longer period, you can freeze it. Wrap the cooled Clafoutis tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
If you feel like you need to improve you Clafoutis leftovers, here are two things I usually do and I'd suggest to you:
Serve it with vanilla ice cream, which gives it a new contrast;
Or slice it and lightly toast the slices in a skillet, then serve with a layer of butter and a sprinkle of powdered sugar.
Você faz com maestria e perfeição!
Muito obrigada por compartilhar!
I’ve been waiting for this one. Thank you!!!