Blueberry Clafoutis

by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 6

Clafoutis are the perfect light ending to a heavy meal. Because they are so soft and delicate, they are best made in single servings so they look as pretty in front of your guests as they do when they come out of the oven. Serve this custardy dessert while it is still warm. I overload the clafoutis with berries so that they are seriously moist.—Curtis Stone

convert Ingredients
For the clafoutis
3/4 cup sliced almonds
2/3 cup granulated sugar
1 tablespoon all-purpose flour
½ teaspoon salt
2 large eggs
3 large egg yolks
1 ¼ cups heavy cream
About 1 tablespoon unsalted butter
¾ cup fresh blueberries

For the blueberry cream
1 cup heavy cream
1 cup fresh blueberries

Confectioners’ sugar

Method
1. Preheat oven to 400 F.

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2. Spread the almonds on a baking sheet and toast until golden, 7 to 8 minutes, stirring once or twice. Transfer to a food processor and let cool for a few minutes. Add the granulated sugar, flour, and salt to the food processor and blend until the almonds are very finely ground. Blend in the eggs and egg yolks. Add the cream and continue to blend until a smooth batter forms. Transfer the batter to a 4-cup measuring cup. Cover and refrigerate for 12 hours.

3. Butter the inner sides of six 4-inch-diameter tartlet pans. Arrange the pans on a large heavy baking sheet. Divide the blueberries among the prepared tartlet pans.

4. Stir the batter to blend, and then pour it over the blueberries. Bake the clafoutis for about 12 minutes, or until the filling rises slightly, is slightly set, and is beginning to brown on top. Cool for 5 minutes; then invert them onto a wire cooling rack and remove from the tartlet pans.

5. To make the blueberry cream: In a large bowl, using a handheld electric mixer, whisk the cream and blueberries for 2 minutes or until the cream is semi-whipped. Set aside.

6. Transfer the clafoutis to plates, dust them with confectioners’ sugar, and serve with the blueberry cream.

Recipe © 2009 Curtis Stone. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.