BLUEBERRY-GINGER CLAFOUTIS
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
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.
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Shaon Vai
[email protected]This clafoutis is a great way to use up fresh blueberries. It's easy to make and always turns out delicious. The ginger adds a nice touch of spice, and the custard is rich and creamy. I highly recommend this recipe.
scary Macauley 2
[email protected]This clafoutis is a delicious and easy-to-make dessert. The blueberries and ginger are a perfect combination, and the custard is creamy and flavorful. I highly recommend this recipe.
Lori Torres
[email protected]This clafoutis is a wonderful dessert for any occasion. It's easy to make, and the results are always impressive. The blueberry-ginger filling is bursting with flavor, and the custard is light and fluffy. I highly recommend this recipe.
schozen dupree
[email protected]This clafoutis is a great way to use up leftover blueberries. It's easy to make and always turns out delicious. The ginger adds a nice touch of spice, and the custard is rich and creamy. I highly recommend this recipe.
Itzel García
[email protected]This clafoutis is a delightful treat! It's light and fluffy, with a perfect balance of sweetness and tartness. The blueberries and ginger are a perfect combination, and the custard is smooth and creamy. I will definitely be making this again!
Onyedika Victor
[email protected]This clafoutis is a showstopper! It's so elegant and delicious, it's sure to impress your guests. The blueberry-ginger filling is bursting with flavor, and the custard is rich and creamy. I highly recommend this recipe.
Sarah Anene
[email protected]I've tried many clafoutis recipes, but this one takes the cake! The blueberries and ginger are a match made in heaven, and the custard is velvety smooth. It's the perfect dessert for any occasion.
RIFAT HOSEN
[email protected]This clafoutis was a cinch to make and oh-so-scrumptious! The blueberry ginger combo is a winner, and the texture was light and fluffy. I'll definitely be making this again!
Kauthar Adams
[email protected]Overall, this was a good recipe. The clafoutis was easy to make and turned out well. The flavor was good, but I think it could have been better with some additional spices or extracts.
KAIF OP
[email protected]The clafoutis was good, but I think I would have liked it better if I had used fresh blueberries instead of frozen. The frozen blueberries just didn't have as much flavor.
Orosi Moha
[email protected]I found this recipe to be a bit bland. I think it needed more sugar or perhaps some other spices to give it more flavor.
Shoaib Mahbub
[email protected]This clafoutis was a bit too dense for my taste. I think I would have preferred a lighter batter. The flavor was good, but the texture was just a bit off.
Lindsey Lou
[email protected]I followed the recipe exactly, and the clafoutis turned out perfectly. It was so delicious that I ate two pieces right away! The blueberries were plump and juicy, and the ginger added a nice zing. I highly recommend this recipe.
Femzy Wire
[email protected]This recipe is a keeper! The clafoutis was light, fluffy, and bursting with blueberry flavor. The ginger added a subtle spiciness that balanced out the sweetness perfectly. I will definitely be making this again.
ismail khella
[email protected]I've made this clafoutis several times now, and it's always a hit. The blueberries burst with flavor, and the ginger adds a lovely warmth. It's a delicious and elegant dessert that's sure to impress your guests.
Char Mackabee
[email protected]This clafoutis was easy to make and turned out beautifully. The blueberries and ginger complemented each other perfectly, and the custard was rich and creamy. A perfect dessert for any occasion.
Mima
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The blueberry-ginger combination is brilliant, and the texture is out of this world. Will definitely be making this again!
Dolapo Jolayemi
[email protected]This clafoutis was a delightful surprise! The combination of blueberries and ginger was unexpected and worked perfectly together. The texture was light and fluffy, and the flavor was simply divine.