Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Blueberry Clafoutis

From the Madison Park Café collection by Karen Binder and Rich Coffey

Serves	8
Prep Time	10 minutes
Cook Time	40 minutes
Total Time	50 minutes
Yield	2 custards

This Rich Coffey recipe originally appeared in the Madison Park Times. It makes two custards, so halve the recipe if you only want one dessert for about 8 people.

Introduction

Clafoutis is a custardy-cakey confection that can be used as a vehicle for any fresh seasonal fruit. Berries, cherries, and fresh peach slices all work well. If you use cherries, consider replacing the Grand Marnier with Kirsch.

Ingredients

	2	Tbsp. butter, for greasing the pans
	4	cups fresh or frozen blueberries, cleaned, stemmed, and dried
	6	large eggs
	1	cup granulated sugar
	½	cup all-purpose flour, sifted
	2	cups half-and-half (or 1 cup milk and 1 cup cream)
	1	Tbsp. butter, melted
	1	vanilla bean, split and scraped, or 1 tsp. vanilla extract
	1	Tbsp. Grand Marnier (optional)

Steps

Preheat the oven to 350 degrees. Grease two 9-inch pie plates with the 2 Tbsp. cold butter. Line the buttered dishes with the blueberries.
Crack the eggs into a large mixing bowl. Whisk in the sugar and flour. Whisk in the half-and-half, melted butter, vanilla bean and seeds or vanilla extract, and Grand Marnier (if using). (You can also put all the batter ingredients into a blender and blitz them together.)
Pour the batter over the blueberries and bake until just golden-brown on top, about 40 to 45 minutes. Serve warm or cold, as is or with ice cream or fresh whipped cream.

Notes

Culinate editor’s note: This clafoutis — essentially a baked custard-cake — is on the jiggly, custardy end of the clafoutis spectrum. For a less moist clafoutis — the kind you’re likely to find in French patisseries — try Almost Classic Cherry Clafouti. And for a firm, dry clafoutis, make Anthony Bourdain’s Clafoutis.

Related recipe: Almost Classic Cherry Clafouti

This content is from the Madison Park Café collection by Karen Binder and Rich Coffey.

Anthony Bourdain’s Les Halles Cookbook

Clafoutis

The All-New, All-Purpose Joy of Cooking

Almost Classic Cherry Clafouti

Chanterelle

Cherry Vanilla Brioche Pudding

Culinate Kitchen

Berry Tapioca Fool

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.