Easy French Blackberry Clafoutis (Print Version)
Custardy French dessert with sweet blackberries, cream, and vanilla. Light yet rich, perfect warm or chilled.
# Ingredients:
→ Dry Ingredients
01 -
1 cup sifted flour
02 -
1/2 cup sugar
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
3 large eggs, lightly beaten
05 -
1 cup heavy whipping cream
06 -
1 cup reduced fat 2% milk
07 -
2 teaspoons pure vanilla extract
08 -
1 tablespoon orange liqueur or brandy
→ Fruits & Toppings
09 -
2 cups blackberries, rinsed and drained
10 -
2 tablespoons unsalted butter, cut into bits
# Directions:
01 -
Preheat oven to 350°F. Butter and flour a 10-inch ceramic flan or quiche pan, or a large pie plate.
02 -
Combine flour, sugar, and salt in a large mixing bowl.
03 -
In a medium bowl, whisk together eggs, heavy cream, milk, vanilla, and liqueur until combined.
04 -
Gradually add the wet mixture to the dry ingredients, stirring until smooth and lump-free.
05 -
Pour the batter into the prepared pan. Scatter the blackberries evenly over the batter and dot the top with small pieces of butter.
06 -
Bake for 40 to 50 minutes, or until the custard is barely set and still slightly jiggly in the center. Allow to cool slightly as the residual heat will finish setting the dessert.
07 -
Serve warm, at room temperature, or chilled as desired.
# Notes:
01 -
Refrigerate leftovers in a covered container. They can be enjoyed cold.
02 -
Omit the liqueur if desired; replace it with orange juice, apple juice, or increase vanilla extract to 1 tablespoon.