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!
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
·
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.
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.
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