Easy Blackberry Clafoutis (Printable Version)
# What You'll Need:
→ Fruit
01 -
240 g fresh blackberries
→ Dairy
02 -
240 ml whole milk
03 -
120 ml heavy cream
→ Baking essentials
04 -
3 large eggs
05 -
80 g granulated sugar
06 -
70 g all-purpose flour
07 -
1 tsp vanilla extract
08 -
Pinch of salt
09 -
Butter for greasing
10 -
Powdered sugar for dusting (optional)
# Step-by-Step Directions:
01 -
Grease a cast iron skillet or oven-safe baking dish with butter. Preheat the oven to 175°C.
02 -
In a blender, mix eggs, whole milk, heavy cream, all-purpose flour, granulated sugar, vanilla extract, and salt until the batter is smooth and free of lumps. Alternatively, whisk thoroughly by hand.
03 -
Pour the batter into the prepared baking dish. Distribute the fresh blackberries evenly on top; they will settle slightly during baking.
04 -
Bake for 35 to 40 minutes until the custard is puffed, golden at the edges, and gently set in the center with a slight jiggle.
05 -
Allow to cool for 10 to 15 minutes. Optionally dust the surface with powdered sugar before serving warm or chilled.
# Helpful Notes:
01 -
For best texture, the center should retain a slight jiggle, similar to flan.
02 -
If using frozen blackberries, thaw and drain thoroughly to prevent excess moisture in the batter.
03 -
This dessert can be refrigerated for up to three days and served cold or reheated gently.