Clafoutis describes a dish of luscious, macerated fruit topped with a thick, lightly sweetened custard type batter, enhanced with nutty brown butter. It is baked in the oven until golden, slightly crispy on the outside and soft and fluffy on the inside, with the flavours of the fruit bursting through.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 180°C /200°C/400°F/Gas 6
First prepare the blueberries – mix together the blueberries, sugar and Amaretto or Kirsch and leave to macerate whilst you make the rest of the dessert.
Secondly, prepare the pan – rub the cooking pan with the butter and then sprinkle over the sugar, making sure you have even coverage.
Now, make the clafoutis batter – heat the butter in a small pan until it browns to a hazelnut colour. Set aside. (See Recipe Notes.)
Beat the eggs, sugar and vanilla until thick and creamy.
Whisk the flour and salt into the egg mixture and add the milk, cream and beurre noisette/brown butter.
Bring it all together – tip the blueberries and their juices into the baking and serving dish and pour over the batter.
Cook in the centre of a pre-heated oven for 45 – 60 minutes or until cooked and the centre is slightly risen.
Remove from the oven and let it sit for 10 minutes before serving.
Serve sprinkled with icing sugar – delicious with fresh Chantilly or fresh cream, or ice cream, or both!
Equipment:
Brown Butter:
For more information about brown butter, see here.
Chantilly Cream:
For details on making Chantilly Cream, see here.