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My review
Blueberry Clafouti
25
Khristin
"The texture of this French dessert is between a custard and a cake. Blueberries are used in this version although cherries are the traditional choice, but almost any berry or stone fruit would work."
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Ingredients
1 h servings 217Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
- Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
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Reviews
Read all reviews 2629 Ratings
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Most helpful positive review
8/30/2007
Clafouti is a French breakfast dessert that generally mascerates almond extract or kirsh, and granulated sugar with fruit like cherries. Because blueberries are a juicier fruit than cherries, I...
Most helpful critical review
6/30/2008
The flavor of this was wonderful. Although I was extremely disappointed in how the nice fluffy top that came out of the oven had fallen through and just become a mere coating over the custard u...
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8/30/2007
Clafouti is a French breakfast dessert that generally mascerates almond extract or kirsh, and granulated sugar with fruit like cherries. Because blueberries are a juicier fruit than cherries, I...
6/30/2008
The flavor of this was wonderful. Although I was extremely disappointed in how the nice fluffy top that came out of the oven had fallen through and just become a mere coating over the custard u...
7/13/2011
I made a cherry clafouti a while ago with a different recipe. I love fresh blueberries so I had to try this recipe. I followed a reviewer suggestion to use almost a cup of flour. The resulting c...
10/11/2009
This is really excellent and simple! I have made it twice in two weeks. The first time I made it I used raspberries and substituted light cream for the milk, I know more fat, but it gets worse...
8/6/2007
The texture was in between cake and custard in that it was very chewy and egg like. I threw in a dash of cinnamon, the level of sweetness was subtle yet appropriate, next time I might mascerate ...
6/10/2010
I made two for an evening BBQ, one, fresh cherries (pitted them myself) and the other with raspberries, black berries and blue berries. They came out perfectly.. My guests had a choice and chos...
7/29/2012
Delicious! I used cherries, macerated with vanilla and sugar and 4 whole eggs (because I didn't want to figure out what to do with the extra egg white) and almond milk. It's plenty sweet, you co...
12/8/2009
I made this with fresh pitted and halved cherries (more traditional). It was heavy in texture but light and refreshing in flavor. Great the next day cold with a hot cup of coffee.
6/5/2008
I really liked this recipe. I added strawberries and did not have vanilla extract so I used almond extract. Also added about a teaspoon of lemon zest. i was not sure what to expect, but I tho...