I recently found a really convenient place to get local, cage free eggs from a lady who loves her chickens. She even crochets blankets and curtains for their night coop. Seriously. Don’t these eggs looked loved?
Well, I already had a dozen eggs from the store, but had to buy these pretty eggs too, so I ended up with an abundance of eggs. Enter Clafouti.
Have you ever heard of Clafouti? I hadn’t. Clafouti is a baked French dessert made with berries and it’s kind of similar to flan. I was watching Fit TV’s A Lyon in the Kitchen earlier this week, and Nathon Lyon made blueberry clafouti. And it looked tasty.
Wouldn’t you like to try it?
I thought so. I used Nathan Lyon’s recipe, but instead of whole milk, used 2%. And his recipe doesn’t tell you what temperature to bake it at. I baked it at 350 degrees and it turned out fine.
2 cups, fresh or frozen blueberries, if frozen – thawed
4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 cup all purpose flour
1 cup milk
powdered sugar, for dusting, optional
1) Preheat the oven to 350 degrees. Spray the inside of 8 ramekins with non-stick spray and add just enough blueberries to cover the bottom. Set aside.
2) Using a hand mixer, beat the eggs and sugar on the highest speed until doubled in size and light yellow, about 2 minutes.
3) Reduce the speed to medium-low then gradually add the salt, cinnamon, vanilla extract, baking powder, and flour, scraping down the sides.
4) Add the milk and mix slowly until just incorporated.
5) Pour the mixture over the blue berries. 6) Transfer to the oven and bake for about 40 minutes (rotating the pan halfway through baking) until golden brown on top and the Clafouti is set. Let cool about 5 minutes before serving. Dust with powdered sugar if desired.
They come out looking like a soufflé and will sink a little, so don’t be alarmed. These are best served warm. Enjoy!
Have you ever heard of Clafouti before or am I just way out of the foodie loop?