Blueberry Clafoutis

(recipe, Karen Binder & Rich Coffey)

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Introduction

Clafoutis is a custardy-cakey confection that can be used as a vehicle for any fresh seasonal fruit. Berries, cherries, and fresh peach slices all work well. If you use cherries, consider replacing the Grand Marnier with Kirsch.

Ingredients

2 Tbsp. butter, for greasing the pans
4 cups fresh or frozen blueberries, cleaned, stemmed, and dried
6 large eggs
1 cup granulated sugar
½ cup all-purpose flour, sifted
2 cups half-and-half (or 1 cup milk and 1 cup cream)
1 Tbsp. butter, melted
1 vanilla bean, split and scraped, or 1 tsp. vanilla extract
1 Tbsp. Grand Marnier (optional)

Steps

Preheat the oven to 350 degrees. Grease two 9-inch pie plates with the 2 Tbsp. cold butter. Line the buttered dishes with the blueberries.
Crack the eggs into a large mixing bowl. Whisk in the sugar and flour. Whisk in the half-and-half, melted butter, vanilla bean and seeds or vanilla extract, and Grand Marnier (if using). (You can also put all the batter ingredients into a blender and blitz them together.)
Pour the batter over the blueberries and bake until just golden-brown on top, about 40 to 45 minutes. Serve warm or cold, as is or with ice cream or fresh whipped cream.

Note

Culinate editor's note: This clafoutis — essentially a baked custard-cake — is on the jiggly, custardy end of the clafoutis spectrum. For a less moist clafoutis — the kind you're likely to find in French patisseries — try Almost Classic Cherry Clafouti. And for a firm, dry clafoutis, make Anthony Bourdain's Clafoutis.