Blueberry Orange Clafouti
There’s no wrong way to eat blueberries and I find myself incorporating them into salad dressings and chutneys as well as desserts. One of my favorite ways to enjoy them is baked in a clafouti, a rustic French dish that sits on the fence between a custard and a pancake. Traditionally a clafouti is made with cherries (which is also delicious), but the sweet tartness of the blueberries work marvelously. You can also mix seasonal fruits if you like. This recipe is fairly bulletproof, so feel free to tweak it to your liking. Served hot or cold, with ice cream or whipped cream, this stuff will make you smile. Just a warning: your teeth may be blue!
If you’d prefer, you can bake the clafoutis in individual servings sized ramekins. Please note that the cooking time will be a little less for individual sized servings.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Taste and Texturefruity, juicy, sweet
Type of Dishdessert, fruit
- 2 cups blueberries, fresh or frozen
- 1¼ cups whole milk
- 1/3 cup + 4 tablespoons raw sugar
- Finely grated zest of one large orange
- 1 teaspoon vanilla extract
- 3 large eggs
- Pinch of salt
- 1 cup of all-purpose unbleached flour
- Mint to garnish
Preheat the oven to 375 degrees F (or 190 deg C). Preheat a glass or other ovenproof baking dish while you prepare the batter, Alternatively, you could use individual ramekins for single-sized servings. In a large bowl, whisk together the milk, orange zest, 1/3 cup sugar, vanilla, eggs, salt and flour. Remove the heated dish and add the blueberries straight to the dish. Sprinkle with the remaining raw sugar. Evenly distribute the milk/egg mixture over the berries. Quickly return to the oven for 35 to 40 minutes until puffed up, golden and cooked through. Serve warm or at room temperature and garnish with a sprig of fresh mint.
2009 Hans Rueffert