JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
VERY BLUEBERRY CLAFOUTI
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
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
BERRY CLAFOUTIS
We subbed raspberries for traditional cherries in this delish French recipe, but almost any berry will taste delish in its thick, flan-like custard.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400º F.
- Spray 4 (1-cup) shallow ovenproof dishes with cooking spray. Sprinkle each with 1 tsp. caster sugar. Add berries.
- Beat cream cheese, remaining caster sugar, flour, vanilla and 1 egg until well blended. Add remaining eggs; mix well. Gradually beat in milk; pour over berries.
- Bake 20 min. or until tops are golden brown and toothpick inserted in centers of topping comes out clean. Cool slightly. Sprinkle with powdered sugar.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 195 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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
BERRY CLAFOUTIS
Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
- Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
- In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
- Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
- Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams
BERRY CLAFOUTI WITH CREME FRAICHE
Steps:
- Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche.
- Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes.
- Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche.
NECTARINE AND BLUEBERRY CLAFOUTI
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
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.
ONTARIO BERRY CLAFOUTI
Make and share this Ontario Berry Clafouti recipe from Food.com.
Provided by Cynna
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.
- If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.
- In large bowl using electric mixer, beat together quark and remaining butter until well combined.
- Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.
- Beat in cream, cornstarch, lemon juice and rind.
- In separate bowl with clean beaters, beat egg whites until stiff peaks form.
- Gradually fold whites into quark mixture until well combined.
- Arrange fruit in bottom of prepared dish.
- Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.
- Serve warm with whipped cream.
Nutrition Facts : Calories 297.4, Fat 10.9, SaturatedFat 5.8, Cholesterol 164.8, Sodium 78.5, Carbohydrate 46.6, Fiber 0.1, Sugar 41.7, Protein 4.5
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