Clafoutis are the perfect light ending to a heavy meal. Because they’re so soft and delicate, they’re 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 still warm. I overload the clafoutis with berries so that they are seriously moist.–Curtis Stone
LC Clafouti? Come Again? Note
We know what you’re thinking. Clafou-what? It’s pronounced claw foo TEE. But you truly have to try it in order to understand the taste and texture. Trust us.
- Quick Glance
- 35 M
- 50 M
- Serves 6
Special Equipment: Six 4-inch tartlet pans
- For the clafoutis
- 3/4 cup sliced almonds
- 2/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 3 large egg yolks
- 1 1/4 cups heavy cream
- About 1 tablespoon unsalted butter, plus more for the tartlet pans
- 3/4 cup fresh blueberries
- For the blueberry cream
- 1 cup heavy cream
- 1 cup fresh blueberries
- Confectioners' sugar, for sprinkling
- Make the blueberry clafoutis
- 1. Preheat the oven to 400°F (204°F).
- 2. Spread the almonds on a rimmed baking sheet and toast until golden, 4 to 8 minutes, stirring once or twice. (You can do this while the oven is preheating or after it’s come to temperature. Just be careful not to let them scorch.) Transfer the toasted almonds to a food processor and let cool for a few minutes. Add the granulated sugar, flour, and salt to the food processor and pulse until the almonds are very finely ground but not in danger of becoming almond paste. Blend in the eggs and egg yolks. Add the cream and continue to blend until a smooth batter forms. Transfer the batter to bowl, cover, and refrigerate for 12 hours.
- 3. Generously butter 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. (If your clafoutis are still slightly jiggly after 12 minutes, simply turn off the oven but leave the clafoutis in the oven for up to 5 minutes more.) Cool the clafoutis in the pans for 5 minutes and then invert them onto a wire rack and remove the tartlet pans. Turn them right side up.
- Make the blueberry cream
- 5. 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.