Blueberry Ginger Clafoutis

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Why should you clafoutis this blueberry ginger clafoutis? Well, because it’s a delicious, easy, and healthy dish to serve at brunch or as a dessert. This is a classic French dessert. Traditional versions use black cherries, but I prefer the bright color and slight tartness of fresh blueberries. Clafoutis is meant to have a custard-like texture of the batter contrasted with pockets of blueberry. It’s served warm with just a kiss of nutmeg fresh from the grater.

Recipe of Favorite Blueberry ginger clafoutis

Blueberry ginger clafoutis
Blueberry ginger clafoutis

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, blueberry ginger clafoutis. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Blueberry ginger clafoutis is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Blueberry ginger clafoutis is something which I have loved my entire life. They’re nice and they look wonderful.

Blueberry ginger mini clafoutis recipe, Washington Post – These threebite custardy dessert pancakes are as gorgeous as they are scrumptious brimming with nearlybursting blueberries and studded with. Chef John’s simple and delicious blueberry clafoutis is the perfect way to enjoy fresh summer blueberries. All Reviews for Chef John’s Blueberry Clafoutis.

To begin with this recipe, we have to first prepare a few components. You can have blueberry ginger clafoutis using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry ginger clafoutis:
  1. Get 1 tablespoon butter
  2. Prepare 1/3 cup sugar
  3. Prepare 1 tablespoon sugar
  4. Make ready 1/2 cup flour
  5. Prepare 1/4 teaspoon salt
  6. Make ready 1 teaspoon ginger (grated)
  7. Make ready 1/4 teaspoon garam masala
  8. Get 3 eggs
  9. Take 1/2 cup milk
  10. Prepare 1/2 cup heavy cream
  11. Take 2 teaspoons vanila extract
  12. Prepare 1 cup blueberries
  13. Take Powdered sugar and/or whipped cream (optional)

This recipe is Copyright of ChefDeHome.com. This clafoutis recipe features fresh blueberries marinated in a cinnamon rum sauce for a summer twist on the French classic. The batter is made from a combination of eggs, flour Blueberry Clafoutis – a classic French baked egg-and-milk custard with blueberries, made with all pantry Today, I am going to share a French recipe that I often make at home: Blueberry Clafoutis. This blueberry clafouti recipe is made with flour, butter, sugar, and milk.

Steps to make Blueberry ginger clafoutis:
  1. Preheat oven to 180 degrees Celsius.
  2. Grease 9-inch pie dish with butter and dust with 1 tablespoon of sugar. Set aside.
  3. Mix remaining sugar, flour, salt, ginger, garam masala, eggs, milk, heavy cream and vanilla until mixture is frothy.
  4. Arrange blueberries at the bottom of the dish. Pour batter over them.
  5. Bake for 40-50 minutes, rotating dish halfway. You know it’s done when you insert a knife into the centre and it comes out clean.
  6. Serve warm or at room temperature dusted with powder sugar and with a little bit of whipped cream if you like.

It’s like a pancake but is actually a One of my favorite ways to enjoy summer fruit is in this blueberry clafouti (pronounced. Mango, blueberry and ginger galette made with homemade pie crust. · This Cranberry Apple Clafoutis is a creamy and delicious fruit and custard dessert that sounds very fancy – but it couldn’t. Master this recipe for sweet and decadent, French-inspired Blueberry clafoutis. Find more exquisite dessert recipes at Chatelaine.com. Combine eggs, sugar and butter in medium bowl; whisk until blended.

So that is going to wrap it up for this special food blueberry ginger clafoutis recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Blackberry-Ginger Clafouti

  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 8 servings

Ingredients

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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

Aarti’s Hot (not heavy!) Homemade Garam Masala:

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), optionalAdd to Shopping List

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Aarti’s Hot (not heavy!) Homemade Garam Masala:

Yield: About 1/2 cup

  1. 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. 

Easy Blueberry Clafoutis

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Blueberry clafoutis is a classic French dessert that is surprisingly simple and easy to make. A thick and flavorful custard studded with fresh juicy berries, this recipe only takes a few minutes of prep work and is a great treat to make with kids.

Clafoutis is a classic French dessert that sits somewhere in between a fruit filled pancake and a custard. A rich batter is made with eggs, milk, flour, and sugar and poured over fruit in a pan. After baking it is a rich and thick custard with golden edges and studded with sweet juicy fruit. 

Generally when you think of traditional French desserts, you tend to instantly think of a stereotypical fussy recipe with many complicated steps. But clafoutis is surprisingly simple and straightforward to make – so much so that it is perfect for kids to make, too.

Have you made this recipe yet?

Clafoutis 

Clafoutis is a great dessert to enjoy any time of year, but is particularly lovely in the spring and summer when fresh fruit really shines. This simple baked custard really lets the flavor of in season fruit really shine. Creamy whole milk, rich eggs, and flavorful juicy berries combine in a simple and perfect way to make a dessert that is both simple and special.

Traditionally, Clafoutis was always made with sliced black cherries, but in recent years it has become mainstream to use other fruits as well. I love using blueberries here as it makes prep work even easier (since there is no pitting or slicing needed) and gives you a few less dishes that need washed.

A lot of clafoutis recipes call for either heavy cream or buttermilk, and while they are great, I don’t generally stock either one in my fridge during a regular week. This recipe calls for whole milk, and since we always have a gallon of AE Dairy whole milk in the fridge, its perfect! I trust AE Dairy to have the freshest milk with unparalleled taste and quality. That means we can make and enjoy this clafoutis anytime we like, and I know it will taste amazing.

How to make this recipe

This clafoutis is an easy and simple recipe to make, and a perfect recipe to make with small helpers! For the full recipe, make sure you scroll down to the recipe card below – but here is a brief overview of how to make this recipe.

  1. Preheat your oven to 350F.
  2. Prepare a baking dish by greasing it with butter. You can use a 8 or 9” cast iron skillet, an 8” or 9” ceramic baking dish of any shape, or even a gratin dish. The larger the dish you use, the thinner the clafoutis will be. If you use a smaller dish, it will be thicker.
  3. Prepare your berries by washing them and removing any steps or bruised/squishy berries. Place them evenly in the bottom of the prepared baking dish. (Hint: This is a great step for small helpers!)
  4. In a large mixing bowl, add the milk, sugar, eggs, flour, vanilla, and salt. Whisk until it is well combined and there are no lumps. You could also pulse everything in a blender for about a minute if you are feeling fancy.
  5. Carefully pour the milk mixture over the berries.
  6. Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the clafoutis edges are golden brown and have puffed a little and the custard is set in the middle.
  7. Place the baking dish on a wire rack to cool and allow to cool for at least 15 minutes before serving. The puffed edges might sink a little during cooling, and that is normal.
  8. Dust with a little powdered sugar, if desired, and then enjoy!

*Note: Be careful not to overcook your clafoutis or it could become rubbery. Insert a toothpick into the center of the custard – if it comes out clean (or mainly covered in blueberry juice), it is done. 

Variations you can make

Clafoutis is great with blueberries, but also works well with strawberries, cherries, peaches or plums.

Can you prep this ahead?

You can prepare clafoutis ahead. Whisk up the batter and store in an airtight container in the fridge up to overnight. You can then assemble and bake when ready.

Baked clafoutis can be refrigerated and kept for up to 3 days, although it is best eaten the day or day after it has been baked. 

Serving information 

Clafoutis is great when served warm from the oven, but it is also great when it is room temperature, or even cold from the fridge! You can rewarm cold leftovers in the microwave for about 30 seconds or so.

Sprinkle this with a little powdered sugar before serving, if you want. You could also serve this with a little lightly sweetened whipped cream or even some vanilla ice cream. 

Foodie Parent Tip: Invite your kids to be in charge of how to serve this. Shall you serve it with powdered sugar, a little whipped cream, or some ice cream? Make them the boss, here!

This makes for an impressive dessert, works great served at brunch, and is lovely at tea-time, too!

How to make this kid friendly 

Desserts in general tend to be kid friendly, but if your little sous chefs tend to be on the pickier side, there are ways you can help them be a little more open to trying – and enjoying – this recipe. Inviting your kids into the kitchen with you and having open conversations about what you are eating are great ways to get them interested.

How your kids can help you bake

Inviting kids to join you in the kitchen is important and an easy way to help them be open and excited about trying new foods.

Clafoutis is a great dessert for kids to help bake because it is so simple – there are few steps, and the steps are easy for kids of all ages to help with. This is a great recipe to practice measuring, pouring, and whisking!

  • Kids aged 1-3 can help you wash the blueberries, butter the pan, measure the ingredients and help spread out the blueberries in the pan.
  • Kids aged 4-6 can do everything above plus help whisk the batter together and pour it over the blueberries.
  • Kids aged 7-10+ can help you do everything above.

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