CHEF JOHN'S BLUEBERRY CLAFOUTIS
This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
- Pour blueberries into prepared baking dish.
- Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
- Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
BLUEBERRY CLAFOUTI
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.
Provided by Khristin
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 42.6 g, Cholesterol 97.8 mg, Fat 3.3 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 40.5 mg, Sugar 31.7 g
BLUEBERRY BRUNCH CLAFOUTIS
Try a twist on the traditional with juicy blueberries instead of cherries. Adding candied bacon is a spin on American brunch pancakes, to top or not to top?
Provided by Tom Kerridge
Categories Brunch, Dessert
Time 50m
Number Of Ingredients 11
Steps:
- In a saucepan, bring the maple syrup and wine to the boil. Put the blueberries in a large bowl, pour the mix over and leave to cool. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Leave to stand for a few mins - the mixture should be the consistency of pancake batter.
- While the batter rests, lay the bacon on a wire rack over a roasting tin and dust with icing sugar. Bake at 180C/160C fan/gas 4 for 25 mins or until crisp. Divide the blueberries and their sauce between six shallow ceramic dishes, then pour over the batter. Cook in the same oven as the bacon for 25 mins until puffed up and slightly golden. Serve with the candied bacon, a drizzle of maple syrup and crème fraîche, if you like.
Nutrition Facts : Calories 540 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
BRUNCH CLAFOUTI
Clafouti is usually served as a dessert, but upping the egg content just a little bit makes it into a nice brunch entry. This will adapt to almost any fruit you have on hand - pitted cherries, blackberries, blueberries, diced peaches, even cranberries (though cranberries will need more sugar). Any liquor or liqueur - from brandy to triple sec to amaretto - will do, so experiment with flavors. Adapted by Michele Humes at Serious Eats, from a recipe in _Baking Unplugged_ by Nicole Rees.
Provided by DrGaellon
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F Place an ovenproof 9-inch or 10-inch skillet over medium heat for a minute or two to get hot.
- Meanwhile, in a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and the salt. Gradually whisk in the eggs until the mixture is smooth and lump free. Whisk in the milk and extracts.
- Melt the butter in the hot skillet, swirling to coat evenly. Sprinkle the remaining sugar over the butter and then add the fruit to the pan. Increase the heat to medium-high and sauté, shaking the pan frequently, until the fruit softens and the juices and sugar form a thick syrup, about 3 minutes for most fruit (longer for cranberries).
- Turn off the heat and add the brandy to the pan, shaking the pan to coat the fruit evenly. Pour the egg batter into the pan. Bake in the upper third of the oven for 10 to 12 minutes, until puffed on the sides and fully cooked in the center (check with the tip of a knife). Serve warm with a dusting of powdered sugar.
Nutrition Facts : Calories 288.9, Fat 8.8, SaturatedFat 4.2, Cholesterol 172.4, Sodium 223.1, Carbohydrate 36.2, Fiber 1.6, Sugar 23.1, Protein 8.9
STONE FRUIT CLAFOUTIS
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Provided by Anna Stockwell
Categories Custard Butter Egg Milk/Cream Lemon Vanilla Cherry Apricot Dessert Soy Free Peanut Free Summer Bake Entertaining Quick & Easy
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
- Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
- Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)
A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.
Provided by Narno
Categories World Cuisine Recipes European French
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Combine milk and vanilla bean in a pot and steep for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
- Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
- Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
- Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g
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MELISSA CLARK'S RASPBERRY CLAFOUTI - THE MEDITERRANEAN DISH
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4.9/5 (71)Category DessertCuisine FrenchCalories 135 per serving
- Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
- In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
- In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
- Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
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