Blackberry (as in the fruit) Clafouti
Thursday, June 30, 2011 at 12:15PM
Clafouti – say that three times fast. Or how about flaugnarde three times fast?
I know the true traditional French original clafouti is made with cherries and this should really be called a flaugnarde, but who ever heard of a flaugnarde? You can make this with plums, peaches, pears and obviously cherries. Maybe strawberries but I personally don’t like cooked strawberries. I don’t think raspberries, as they would collapse with the baking process and turn to raspberry mush, plus you’d have all those seeds to deal with – which again, I can’t stand – in fact, come to think of it, I don’t even like raspberries that much – they annoy me. Back to the clafouti…
I hadn’t made one of these in years and years. I pushed it unjustifiably to the back of my mental recipe memory box. A clafouti or flaugnarde is one of those things, once you make it, it becomes a “go to” dessert. It’s my pick as a perfect brunch dish since it’s a cross between a custard and a pancake chock full of fruit. A clafouti as versatile as it is delicious and dead easy to make – don’t let the name put you off!
16 oz blackberries, picked over and rinsed
3 large eggs
2 teaspoons vanilla
¾ cup whole milk
¾ cup heavy cream
½ cup sugar plus 2 tablespoons
½ cup flour, sifted
grated peel of one lemon
Preheat oven to 375°F. Butter a 10-inch round pie plate. Toss blackberries with 2 tablespoons of sugar, peel and arrange in plate. Heat the milk and cream in a small pan over medium heat until just simmering. Remove and set aside. Whisk ½ cup sugar, eggs, and vanilla in a large bowl until combined. Add the flour and whisk until smooth. The batter will be thick. Add milk slowly and whisk constantly to make a custard. Pour custard over blackberries, if necessary tip plate to make sure all the berries are covered. Bake 35-40 minutes until the custard is set and slightly puffy.
Reader Comments (5)
That looks great and lately I have seen these being made. If you were to use peaches be they fresh or even canned, would that be okay? Just found you and am really enjoying your website!!!!
Looking forward to making this. Thank you for posting this delicious recipes.
Do you serve it warm or chilled?
HI Gidget,
Well - fresh peaches would be the best - but I find them such a bore to peel. I'd use those fresh pack in the cold case ones - Del Monte - as s sneaky don't tell anyone you did it substitute! I think they are much better than the canned peaches!
Thank yo so much for stopping by...I hope you enjoy the recipes - I know I enjoy making and sharing them!
Sally
HI Heather,
Warm just out of the oven is nice! Room temp fine too. It tastes just as good (if there's any leftover) the next day chilled, but it doesn't look as nice - the custard collapses and cracks - so really "they" say to serve it the day you make it...but like I said - the kids loved it the next day...Thanks for stopping by!
Sally