Wednesday, August 5, 2009
I have been reading Julia Child's memoir, 'My life in Paris' and I am just in love with it. When I saw this recipe I knew I had to try my hand at one of her recipes. The original is made with cherries but since blueberries were on sale for $.99 I decided to give them a try.This made a lovely dessert that was light and reminded me of a cross between a heavy custard and a muffin. I think it is also a beautiful dish as well!
Blueberry Clafoutis
Adapted from The Way the Cookie Crumbles,
originally from Mastering the Art of French Cooking, by, Simone Beck, Louisette Bertholle, and Julia Child
Serves: 6-8
1 1/2 c. blueberries
1 1/4 c. milk
2/3 c. sugar, divided
3 eggs
1 tbsp vanilla extract
1/8 tsp salt
1/2 c. flour
powdered sugar, for sprinkling
Preheat oven to 350F. Butter a 9 inch pie or tart pan.
Place milk, 1/3 c. sugar, eggs vanilla extract, salt and flour in a blender or food processor, in the order listed. Cover and blend for approximately 1 minute.
Pour a 1/4 inch layer of batter into the pie or tart pan and place in the oven while it is still preheating for approximately 2-3 minutes, or until the batter starts to firm up. Remove from over and spread blueberries over the set batter and sprinkle with 1/3 c. sugar. Cover with the remaining batter.
Place in the middle of the oven and bake for 45-60 minutes or until the clafoutis is golden browned and slightly pulling away from the sides of the pan. Sprinkle with powdered sugar and serve.
Can be served at room temperature but as it cools it will deflate.
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5 comments:
It looks great! I'm making it this weekend with my mom, can't wait!
I still have yet to make a clafouti and I really need to try it! This one looks like the perfect one to start with!
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Oooh, this looks so lovely. I'm a bit of a blueberry freak, so this really works.
Thanks!
I really want to make clafoutis some day, this version looks amazing!
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