Wednesday, September 05, 2012

Blueberry Clafouti

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 15 minutes
Fridge time: 1 hour
Cooking time: 12 minutes
Although the original recipe doesn't call for this, we liked it better cold from the fridge
Serves 4

2 large eggs
½ cup sugar, divided in half
1¼ cup half and half, or a combination of whole milk and heavy cream
1 vanilla bean
¼ cup all-purpose flour
2 tbsp almond flour
2 tbsp extra virgin olive oil
2 tbsp unsalted butter, at room temperature
½ lb/250g cherries, blueberries, raspberries, or pitted apricots ( I used blueberries)
Powdered sugar, for dusting 

1. In a medium mixing bowl, whisk the eggs until frothy. Add ¼ cup of the sugar and half and half and beat to combine. Split and scrape the vanilla bean into the bowl, along with the pod. Whisk in the all-purpose flour, the almond flour, and the olive oil.

2. Cover and let sit in the refrigerator for 1 hour. Remove the vanilla pod.

3. Preheat the oven to 500°F/260°C. Melt the butter in a small saucepan and brush a small gratin or ceramic baking dish to cover. Add the remaining sugar to the pan and shake to coat the interior. Tap out any extra sugar. Arrange the fruit in the bottom of the pan. 

4. Pour in the batter. Bake for 10 to 12 minutes, until the clafoutis has risen and the top has turned golden brown. Transfer to a wire rack to cool. Dust with powdered sugar just before serving.

It tastes more like a custard than a cake and was totally delicious the next day served cold from the fridge.

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