Sunday, July 18, 2010

Blueberry Clafouti - week 28 of 52

Clafouti is a baked French dessert which is like a flan, often made with cherries. As wild blueberries are in season right now, I decided to make a blueberry clafouti. Wild blueberries from the market are sweeter and more flavourful than the blueberries from the supermarket – definitely worth the couple of extra dollars.

Although the recipe was very easy, the end result was not really great. The texture was a little tough and clafouti not very flavourful. It was little like day old pancakes.

This is one of the few recipes will I will not make it again, but will try to find a better version.

Bonne app├ętit!

Blueberry Clafouti


Rating (out of 5) *


• 1 1/2 pints blueberries, washed and drained
• 4 eggs
• 1 cup sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• Pinch fine salt
• Powdered sugar, for dusting

Preheat oven to 350 degrees F.

Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.

Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

No comments:

Post a Comment