Blueberry Ginger Clafoutis Recipes

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BLACKBERRY-GINGER CLAFOUTI



Blackberry-Ginger Clafouti image

Provided by Aarti Sequeira

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 cup flour (I use a gluten-free all-purpose flour)
Kosher salt
1 teaspoon grated fresh ginger
1/4 teaspoon store-bought or homemade garam masala, recipe follows
3 eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup fresh blackberries (or any berry!)
Powdered sugar, for dusting
Whipped cream, optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
  • Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
  • Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish.
  • Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
  • Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

BLUEBERRY-GINGER CLAFOUTIS



Blueberry-Ginger Clafoutis image

One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France. Here, a small part of the batter is baked in the baking dish, then the berries, ginger and the rest of the batter is layered on top to prevent the blueberries from sinking and burning. For maximum lemon flavor, zest the lemon over the batter in Step 3. You can substitute any type of fresh fruit - berries, grapes, or cherries; just remember to adjust the amount of sugar you add accordingly.

Provided by Nik Sharma

Categories     custards and puddings, dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, softened, for greasing the pan
2 cups/480 milliliters whole milk, at room temperature
3 large eggs
1 cup/200 grams plus 2 tablespoons granulated sugar
1 cup/128 grams all-purpose flour
2 teaspoons fresh lemon zest
1/2 teaspoon ground green cardamom
1/8 teaspoon fine sea salt
2 cups/280 grams fresh or frozen blueberries
1/4 cup/55 grams crystallized ginger, chopped small
Confectioners' sugar, for finishing (optional)

Steps:

  • Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
  • Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
  • In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
  • Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
  • Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
  • Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

VERY BLUEBERRY CLAFOUTI



Very Blueberry Clafouti image

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 teaspoons butter
16 ounces fresh or frozen unsweetened blueberries
3 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHEF JOHN'S BLUEBERRY CLAFOUTIS



Chef John's Blueberry Clafoutis image

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

1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 pinch salt

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

BLUEBERRY-GINGER BLENDER CLAFOUTI AND VARIATIONS



Blueberry-Ginger Blender Clafouti and Variations image

This recipe is from Cat Cora's cookbook, "Cooking from the Hip". Chef Cora says, "A clafouti combines the creaminess of a pudding and the texture of a cake but is easier to make than either one." She suggests serving this "warm from the oven with ice cream or softly whipped cream". It sounds delicious, so I thought I'd post it for safe keeping.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 45m

Yield 1 clafouti, 6-8 serving(s)

Number Of Ingredients 8

3 cups blueberries, rinsed
2 tablespoons candied ginger, chopped
1/4 cup sugar
1 tablespoon sugar
1 cup milk
3 eggs
1/2 cup flour
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Lightly butter the sides and bottom of a 2-quart baking dish or 10-11 inch pie plate.
  • Arrange the blueberries and the ginger on the bottom of the prepared baking dish and sprinkle with 1/4 cup sugar.
  • Pour milk into the blender and add eggs, flour, vanilla and remaining 1 tbs. sugar. Blend on high speed until mixed (about 30 seconds).
  • Pour batter over fruit in baking dish.
  • Bake for 25-30 minutes or until the clafouti is lightly browned on the edges.
  • Serve while still warm.
  • Variation 1: Cherry Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups pitted fresh cherries for the blueberries.
  • Variation 2: Peach Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups fresh peach chunks for the blueberries (peeled or unpeeled peaches).
  • Variation 3: Summer Fruit Combo Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups of a combination of ripe, fresh summer fruits for the blueberries (try berries, peaches and cherries).

Nutrition Facts : Calories 186.4, Fat 4.3, SaturatedFat 1.7, Cholesterol 111.4, Sodium 56, Carbohydrate 31.1, Fiber 2, Sugar 18, Protein 6.1

BLUEBERRY CLAFOUTIS



Blueberry clafoutis image

Gordon Ramsay's dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 10

85g flaked almond , lightly toasted
25g plain flour
good pinch sea salt
140g golden caster sugar
3large free range eggs
4large free range egg yolks
375ml double cream
375g blueberry (3 punnets)
a little softened butter , for buttering dishes
sifted icing sugar , to dust

Steps:

  • Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
  • When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
  • Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

NECTARINE AND BLUEBERRY CLAFOUTI



Nectarine and Blueberry Clafouti image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Nectarine     White Wine     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla
confectioners'sugar for dusting

Steps:

  • Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
  • Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
  • Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
  • Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

BLUEBERRY CLAFOUTI



Blueberry Clafouti image

Provided by Florence Fabricant

Categories     breakfast, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup milk
2 eggs
1/2 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
2 cups blueberries
1 cup plain nonfat yogurt

Steps:

  • Preheat oven to 425 degrees.
  • Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
  • Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
  • Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
  • While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 3 grams, Carbohydrate 63 grams, Fat 6 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 93 milligrams, Sugar 47 grams, TransFat 0 grams

BLUEBERRY CLAFOUTIS



Blueberry Clafoutis image

This sweet, eggy oven pancake is bursting with juicy blueberries. Dust with powdered sugar just before serving.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 8

Number Of Ingredients 9

1 cup Almond Breeze Vanilla or Cashew Almond Blend almondmilk
½ cup white sugar
½ cup flour
¼ cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
4 eggs
3 cups fresh blueberries
½ teaspoon powdered sugar

Steps:

  • Preheat oven to 350 degrees F and butter a 9-inch oven-safe skillet or baking dish. Puree all ingredients except blueberries and powdered sugar in a blender until smooth.
  • Pour into skillet and top with blueberries. Bake for 40 minutes or until center is set and top is lightly browned.
  • Serve warm, dusted with powdered sugar.

BLUEBERRY BUTTERMILK CLAFOUTIS



Blueberry Buttermilk Clafoutis image

I just invented this blueberry dessert the other day when I had some buttermilk in the fridge that was about to expire. The clafoutis turned out great!

Provided by nch

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 6

Number Of Ingredients 11

1 teaspoon butter
1 (10 ounce) package frozen blueberries
9 tablespoons all-purpose flour
1 pinch baking powder
1 pinch salt
1 cup buttermilk
3 eggs
6 tablespoons white sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 tablespoon brown sugar, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
  • Place a layer of blueberries into the prepared baking dish.
  • Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
  • Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 31.7 g, Cholesterol 85.3 mg, Fat 3.6 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 123.4 mg, Sugar 20.9 g

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From crecipe.com


BLUEBERRY-GINGER CLAFOUTIS RECIPE | RECIPE IN 2021 | CLAFOUTIS …
May 21, 2021 - One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France Here, a small part of the batter is baked in the baking dish, then the berries, ginger and the rest of the batter is layered on top to prevent the blueberries from sinking and …
From pinterest.com


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