Tuesday, December 1, 2015

Wild blueberry clafoutis, a variation of a Julia Child's recipe


Clafoutis is a traditional baked treat from the Limousin region in France. It is baked with a milky soft custard composed of eggs, milk, sugar and flour with tart cherries on top. It is easy and delicious!
I do enjoy the traditional recipe baked with tart cherries, but I also like to create and experiment with new combinations of fruits. My favorite of these is wild Blueberries.  The wild Blueberries have a very nice flavor that blends perfectly with the texture and sweetness of the baked Clafoutis.  With the versatility of this recipe, you can experiment yourself using your favorite fruit and see if you can score the perfect combination too.

The recipe that I used as a reference is by Julia Child, the “mother of American home cooking”. She lived in Cambridge, MA which is the city right next to my town. Cambridge was the home to her famous cooking show and where she wrote her renowned French recipe book, Mastering the Art of French Cooking. It’s exciting to know that she did all these wonderful things so close to my home.
Julia Child is like a role model for people like me who are passionate about spreading the joy of home cooking. You can use her Cherry Clafoutis recipe to try it out; just replace the cherries with wild blueberries or any other fruit you think will be fitting.
If you can’t get your hands on fresh fruit you can easily use frozen fruit like blueberries or cherries!  This dish is a perfect warming dessert for holiday gatherings, and can even be served for breakfast!
For those that like to do things the easy way, I have simplified the recipe below.
Blueberry clafoutis
 (10 inch skillet)
·        300g of Wild blueberries (or 1 bag of frozen (wild) blueberries)
·        3 whole eggs
·        2/3 cups of granulated sugar
·        1 and ¼ cup of whole milk
·        ½ cup of pastry flour
·        1/8 teaspoon of salt
·        1 tablespoon of vanilla extract
·        unsalted butter
·        extra flour
·        powdered sugar

1.     Preheat the oven to 350F°
2.     Mix the eggs and sugar in a bowl until smooth.

3.  Add salt and flour into 2).


 4.    Add  milk and vanilla extract and continue to stir well.
5.    Butter  the sides and the bottom of an oven-safe pan or deep-dish pan and lightly cover the surface with flour.
6.     Add blueberries into the buttered and floured pan and pour in the custard mixture on top.
7.     Place the pan in the oven and bake for 60 minutes.
8.     When the clafouti has cooled down, lightly powder the surface with powdered sugar.

9.   Serve warm or cold- delicious either way!

If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!


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