Blueberry clafoutis

On a blueberry state of mind after themuffins I posted last week, I bring you a delicious and simple to make clafoutis with these wonderful berries: if you are on the bottom half of the globe like I am, the temperature is perfect for warm desserts as this one. 

I am a sucker for clafoutis, both sweet and savory, for I believe it is such a versatile recipe that can be tailored to whatever you have at hand. A handful of ingredients, most of them staples of every kitchen, plus fruits or vegetables to boot – sounds perfect to me!

I love blueberries and cinnamon together, I think they are a perfect pair, but this clafoutis is also delicious with cardamom instead – freshly ground is best.

Blueberry clafoutis

own recipe

 

2 large eggs, room temperature

1/3 cup (66g) granulated sugar

1 teaspoon vanilla extract

3 tablespoons all purpose flour

pinch of salt

pinch of ground cinnamon

¼ cup (60ml) whole milk, room temperature

¼ cup (60ml) heavy cream

¾ cup (100g) blueberries, fresh or frozen (unthawed)

1 tablespoon demerara sugar, for sprinkling

Preheat the oven to 180°C/350°F. Butter two 1-cup (240ml) capacity ovenproof shallow dishes.

In a medium bowl, whisk together the eggs and granulated sugar until creamy and pale, like eggnog. Whisk in the vanilla. With a rubber spatula, gently fold in the flour, salt and cinnamon, until mixture is smooth. Fold in mil and cream. Divide mixture between the prepared dishes and sprinkle with the blueberries. Sprinkle with the demerara sugar.

Bake for about 25 minutes, or until puffed and golden. Serve immediately.

Serves 2

Chocolate and banana clafoutis to celebrate Easter

We are a couple of days away from Easter and to celebrate it I have brought you a delicious dessert I created months ago – I love, love, love clafloutis and I wanted to add a tropical twist to this traditional French dessert. Passion fruit and white chocolate came to my mind – it is a beautiful flavor combination – but since the pulp is too moist it would not work. So I switched to bananas and changed the white chocolate for a dark one so the combination would not be too sweet.

It was absolutely delicious! I have made this recipe several times since then for it is so simple to put together and the result is so wonderful.

I wish you all a beautiful Easter break! xx

Chocolate and banana clafoutis
own creation

2 large eggs
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 tablespoon unsweetened cocoa poder, sifted
pinch of ground cinnamon
pinch of salt
¼ cup (60ml) whole milk, room temperature
¼ cup (60ml) heavy cream
2 bananas (about 250g in total), sliced
¼ cup (42g) dark chocolate chips – the one I used has 53% cocoa solids
1 colher (sopa) demerara sugar

Preheat the oven to 180°C. Butter a 1-liter capacity heatproof baking dish – the one on the photo is 20cm wide and 3.5cm deep.

In a medium bowl, whisk the eggs, granulated sugar and vanilla until smooth. Add the flour, cocoa, cinnamon and salt and whisk until smooth again. Whisk in milk and heavy cream. Pour into the prepared baking dish. Spread the banana slices and the chocolate chips over the mixture. Sprinkle with the demerara sugar.

Bake for 25-30 minutes or until puffed, golden and a nice crust forms from the demerara sugar. Serve immediately.

Serves 4-5

Spiced plum clafoutis

Let me introduce to you the most delicious dessert I have made in a long time – and that, my friends, is a HUGE thing for a blog as sugary as this one. :)

As much as I would love each and every one of you to try this recipe – yes, it is that good – I must be honest and tell you that if you’re not in clafoutis mood the plums, with that out-of-this-world syrup, would turn any vanilla ice cream into a work of art.

Spiced plum clafoutis
slightly adapted from Australian Gourmet Traveller

Spiced plums:
¾ cup (150g) caster (superfine) sugar
2 cinnamon quills
½ teaspoon Chinese five-spice powder
1 ¼ cups (300ml) water
6 ripe plums, halved, stones removed

Batter:
4 large eggs
1 ¼ cups (250g) caster (superfine) sugar
½ cup + 1 tablespoon (80g) all purpose flour
400ml heavy cream

For spiced plums, bring sugar, spices and water to the boil in a saucepan over medium-high heat, stir until sugar dissolves. Add plums, skin side up, and cook for 2-3 minutes. Turn the plum halves, cook for another 2 minutes, or until tender (prick flesh with a fork to check it the plums are cooked). Remove plums from syrup using a slotted spoon; when cool enough to handle, cut into wedges. Divide plums among six 200ml-capacity lightly buttered ovenproof molds.
Return syrup to heat, bring to the boil, cook over medium-high heat until syrupy and reduced by half (10-12 minutes), cool completely and set aside.
Preheat oven to 160°C/320°F. Whisk eggs, sugar and flour in a bowl until just combined (do not overwork). Add cream, stir gently to combine. Pour batter over plums, transfer molds onto a baking sheets and bake until just set and lightly golden (15-20 minutes).
Serve immediately with the plum syrup.

Serves 6