Sometimes it’s worth trying out recipes from other chefs, cooks bloggers, etc. because I have the ability to perfect an idea in my taste. My family members and close friends are my best critics. They don’t sugar coat what they have to say and love their bellies. Every time I say to one of them that I am cooking for my food blog, a smile is what I see. This always means to all of them a day of cooking and eating. I do the cooking, and the eating is done by whoever is around that day. Or they might say that they are coming over with their bowls. They have learned by now that no containers mean no food. So they carry their bowls every time they come over. I have trained them well! LOL
I recently had a cooking day at home and tried this wonderful recipe called Blueberry Clafouti by David Lieberman. I enjoy many recipes from Mr. Lieberman and find this one to be a bit simple and worth trying.
From the world wide web, Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes in Anglophone countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century. (Wikipedia, 2015)
You might have seen Cherry Clafouti on the web more often than Blueberry Clafouti because it is one of the most common desserts prepared during the holidays I have observed. I decided to make the Clafouti with Blueberries because it is available in supermarkets and the kids in my family enjoy it more than cherries. That reminds me that I have to post a blueberry pie one of these days.
My personal take on Mr. Lieberman recipe is that it needed more flavors to please my palette. It is good for anyone who enjoys a few spices in his or her foods. But us Caribbean/Islanders love our spices. A little nutmeg and ginger go a long way. Just what this Blueberry Clafouti needs.
Hope you enjoy my version of Blueberry Clafouti and don’t forget to drop me a note.
- 1 1/2 pints blueberries washed and drained
- 4 eggs
- Zest of 1 lime
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Pinch fine salt
- ¼ teaspoon ginger powder
- Powdered sugar for dusting
- Preheat oven to 350 degrees F.
- Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
- In a medium bowl, crack eggs and whisk lightly. Add lime zest, sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt, ginger powder and whisk to incorporate. Pour mixture over berries.
- Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
- Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.