Monday, August 10, 2009

Clafoutis (Simple & So Yummy)

Ahhh, a week of family camp where all meals were made for me, and no children are allowed in the dining room. Bliss. (More on family camp later.) But as I was enjoying the food, thoughts of my kids would pop into my head so on more than one occasion, I did abscond with a treat or two to give them back at our cabin. One that was a particular hit with my little one was raspberry clafoutis. And so, when both of my boys announced today that “they’re tiiiiiiired of fresh berries” and refused to pop another into their mouths, I decided to whip up something that would put the two ripe pints I had to good use. And you better believe they are back to eating berries.

Clafoutis is a baked custard that can be made with any berry or stone fruit. It’s very simple to make, and would be equally delicious for breakfast/brunch as it is for dessert. Today I tried two different recipes, Julia Child’s (which involved more effort) and my take on one I pulled off the internet ages ago and then have tucked in my dessert binder. Because I am a fan of any delicious meal or treat that can be made quickly, and then nestled away to bake so I can get on with the (bazillion) other things I have going on, I am going to pass along the simpler one. Should you want Julia’s recipe (in honor of the movie), you may click here.

Blueberry Clafoutis

Butter (to rub on your baking pan)
1 pint of blueberries
4 eggs
1 cup of sugar (though you could use less, Julia's recipe calls for 2/3 cup)
1 cup of milk (preferably whole)
Vanilla (I always use more than a recipe calls for…BIG splash)
Cinnamon (optional, I forgot it today but 1 teaspoon was in my orig recipe)
¾ cup of all-purpose flour
Pinch of salt
Powdered sugar (for dusting after it comes out of the oven)

Preheat the oven to 350. Butter your baking dish (I used a deep pie plate). Sprinkle the berries into the pie plate. Then, in a blender combine the eggs, sugar, milk, vanilla, cinnamon (if you remember it…come to think of it, lemon zest might be a nice addition too next time), flour and salt. Blend until combined. Pour over the berries (which will float to the top). Bake for 45 minutes, or until golden brown and center is set. Let cool slightly before slicing and sprinkling with powdered sugar.

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