Description
Blackberry Clafoutis is a classic French dessert featuring delicate, custard-like batter baked with fresh blackberries. This easy-to-make recipe combines a subtly sweet and creamy filling with the tart juiciness of blackberries for a light, elegant treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup flour (sifted)
- 1/2 cup sugar
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs (lightly beaten)
- 1 cup heavy whipping cream
- 1 cup reduced fat 2% milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange liqueur or brandy
Other Ingredients
- 2 cups blackberries (rinsed and drained)
- 2 tablespoons unsalted butter (cut into bits)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 10-inch ceramic flan or quiche pan, or a large pie plate to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, combine sifted flour, sugar, and salt. Stir them together until evenly mixed.
- Combine Wet Ingredients: In a medium bowl, whisk together the lightly beaten eggs, heavy cream, milk, vanilla extract, and orange liqueur or brandy until fully incorporated.
- Create Batter: Gradually stir the wet mixture into the dry ingredients, mixing until the batter is smooth and free of lumps. Avoid overmixing for a tender texture.
- Assemble Clafoutis: Pour the batter into the prepared pan, then scatter the rinsed and drained blackberries evenly over the surface. Dot the top with the small bits of unsalted butter for added richness and flavor.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes. The clafoutis should be barely set and slightly jiggly in the center when done. The residual heat will continue to set the custard once removed from the oven.
- Serve: Allow the clafoutis to cool slightly. Serve warm or at room temperature as a delightful dessert or brunch item.
Notes
- Use fresh or frozen blackberries; if using frozen, do not thaw to prevent excess moisture.
- Ensure the batter is smooth but avoid overmixing to keep the clafoutis light and tender.
- The clafoutis will continue to set after baking due to residual heat, so do not overbake.
- This dessert can be dusted with powdered sugar or served with whipped cream or ice cream if desired.
- If you don’t have orange liqueur or brandy, you can omit it or substitute with a teaspoon of orange zest for flavor.
