Blueberry Clafoutis

A mini blueberry clafoutis on a white plate with blueberry cream, made from blueberries, cream, and sugar, on top

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.

Blueberry Clafoutis

  • Quick Glance
  • (1)
  • 35 M
  • 50 M
  • Serves 6
5/5 - 1 reviews
Print RecipeBuy the Relaxed Cooking with Curtis Stone cookbook

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Special Equipment: Six 4-inch tartlet pans

Ingredients

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  • For the clafoutis
  • For the blueberry cream

Directions

Make the blueberry clafoutis
Preheat the oven to 400°F (204°F).
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.
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.
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
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.
Transfer the clafoutis to plates, dust them with confectioners’ sugar, and serve with the blueberry cream.
Print RecipeBuy the Relaxed Cooking with Curtis Stone cookbook

Want it? Click it.

Recipe Testers Reviews

This is a good recipe that's a bit fussy in terms of its instructions and very rich in terms of its ingredients compared with other similar recipes. However, the flavor is very good and it's fun to have individual clafoutis. I did not wait 12 hours for the basic clafoutis batter to sit. You can use it right away. This did take a little longer than 12 minutes but only 2 to 3 minutes more. I thought it was a little eggy, but everyone else liked the flavor. You can replace the whole first portion—toasting of the almonds and food processing—by using an equal weight almond flour. Toast the almond flour, turn it into a bowl, let cool a little, and then add the remaining ingredients. (Just use 2 1/4 ounces almond flour). The blueberry cream works, but it initially doesn't look like it's going to work. You need to keep going and it just suddenly comes together. Depending on your blueberries, you might need to add a little sugar. If I were making this recipe again, I would probably lighten it by replacing the cream with half-and-half or milk. I would use 3 eggs and not use the remaining yolk. And I would have liked more blueberries.

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