Easy Blackberry Clafoutis (Printer-Friendly Version)
Rustic French dessert with juicy blackberries baked in creamy custard for warm, comforting flavor.
# Required Ingredients:
→ Fruit
01 -
150 grams fresh blackberries
→ Dairy
02 -
120 milliliters whole milk
03 -
120 milliliters heavy cream
04 -
15 grams unsalted butter (for greasing)
→ Eggs & Sugar
05 -
3 large eggs
06 -
75 grams granulated sugar
→ Baking
07 -
50 grams all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
1 pinch fine salt
10 -
powdered sugar for dusting (optional)
# Step-by-Step Instructions:
01 -
Grease a cast iron skillet or oven-safe baking dish with butter and preheat the oven to 175°C.
02 -
Combine eggs, whole milk, heavy cream, flour, granulated sugar, vanilla extract, and salt in a blender or whisk in a bowl until smooth and lump-free.
03 -
Pour the batter into the prepared pan and evenly distribute the fresh blackberries on top; they will sink slightly during baking.
04 -
Bake for 35 to 40 minutes until puffed, golden at the edges, and gently set but still with a slight jiggle in the center.
05 -
Let rest for 10 to 15 minutes. Dust with powdered sugar if desired, and serve warm or chilled.
# Handy Cooking Tips:
01 -
Thaw and drain frozen blackberries thoroughly to prevent excess moisture in the custard.
02 -
The dessert should have a gentle jiggle in the center when perfectly baked.
03 -
Can be prepared ahead and refrigerated up to 24 hours; serve cold or reheated gently.
04 -
Substituting almond milk reduces richness; use unsweetened for best flavor.
05 -
Ceramic or glass baking dishes can substitute cast iron skillets effectively.