Description
Julia Child’s blueberry clafoutis delivers classic French countryside comfort on a plate. Sweet berries nestled in a silky custard create an irresistible dessert that whisks you to Provence with one delightful bite.
Ingredients
Scale
Main Fruits/Produce:
- 1 pint (473 ml) fresh blueberries
- Zest of 1 lemon
- ½ vanilla bean
Dairy and Eggs:
- 3 large eggs
- 1 tablespoon (15 ml) unsalted butter (melted) + more for greasing
- ½ cup (120 ml) heavy cream
- ¾ cup (180 ml) whole milk
Dry Ingredients and Seasonings:
- ⅓ cup (67 g) + 1 tablespoon (12.5 g) granulated white sugar, divided
- ⅔ cup (80 g) all-purpose flour
- 1/8 teaspoon kosher salt
- ¼ teaspoon almond extract
- Powdered sugar (for dusting)
Instructions
- Prepare the baking environment by heating the oven to 350°F (177°C), positioning the rack in the center. Generously coat a 9-inch round or cast-iron pan with melted butter to prevent sticking.
- Gently toss the fresh blueberries with 1 tablespoon of sugar and lemon zest in a medium bowl, allowing the flavors to meld while preparing the remaining ingredients.
- Extract the aromatic vanilla bean seeds by carefully splitting the bean lengthwise and scraping out the tiny, flavor-packed seeds using a small knife.
- Create the silky custard base by combining vanilla bean seeds, remaining 1/3 cup (67 grams) sugar, 3 large eggs, 1 tablespoon melted butter, 1/8 teaspoon kosher salt, 1/4 teaspoon almond extract, and 2/3 cup (83 grams) all-purpose flour in a blender. Pulse until the mixture reaches a slightly lumpy consistency.
- Incorporate 1/2 cup (120 milliliters) heavy cream and 3/4 cup (180 milliliters) whole milk into the batter, blending until the mixture becomes smooth and develops a frothy texture.
- Distribute the sugared blueberries evenly across the bottom of the prepared pan, creating a uniform layer of fruit.
- Carefully pour the batter over the blueberries, ensuring complete and even coverage of the fruit.
- Bake the clafoutis for 30 to 35 minutes, watching for golden-brown edges and a center that is set but maintains a slight wobble. Test for doneness around the 25-minute mark by inserting a toothpick, which should emerge clean.
- Allow the clafoutis to rest and cool for 10-15 minutes, reaching a warm serving temperature. Finish by delicately dusting with powdered sugar, then slice and serve immediately to enjoy the perfect balance of creamy custard and burst of blueberry flavor.
Notes
- Pick Plump Berries: Select juicy, deep-blue blueberries that look firm and have a rich color, ensuring maximum sweetness and best overall taste.
- Gentle Mixing Matters: Combine ingredients with a light hand, creating a slightly lumpy batter that guarantees a tender, delicate texture without developing tough gluten.
- Precise Baking Window: Watch closely during the last 10 minutes of baking, looking for golden edges and a center that jiggles just slightly when gently shaken.
- Skillet Magic: Cast-iron pans distribute heat evenly, creating a beautiful crispy exterior while maintaining a soft, custardy interior for your clafoutis.
- Patient Cooling Technique: Allowing the dessert to rest helps the custard structure stabilize, making clean slices and enhancing the overall eating experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 130 mg