Description
Soft, pudding-like batter envelops bursts of blackberry, baking into a pillow of golden custard with a whisper of vanilla. Each spoonful offers creamy richness, tender edges and fruity tang that melts on the tongue.
Ingredients
- 1 1/2 cups blackberries
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted and cooled
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and butter a 9-inch pie dish or gratin dish.
- In a large bowl whisk the eggs and sugar until the mixture becomes pale and slightly frothy.
- Add the flour and salt to the egg mixture and whisk until smooth and free of lumps.
- Pour in the milk, heavy cream, vanilla extract, and melted butter, stirring until the batter is silky and well combined.
- Arrange the blackberries evenly in the prepared dish and gently pour the batter over them.
- Bake for 35 to 40 minutes until the clafoutis is puffed, set in the center, and lightly golden on top.
- Remove from the oven and let the clafoutis cool for 10 minutes, then dust with powdered sugar before serving.
Notes
- Use fresh or fully thawed frozen blackberries for best texture.
- The batter will be quite thin; this results in a custardy, creamy texture.
- Serve the clafoutis warm or at room temperature, plain or with a dollop of whipped cream.
- The dessert will puff up in the oven and gently deflate as it cools.