Blackberry Clafouti Food

BLACKBERRY CLAFOUTIS

Steps:

• Grease an 8 inch square casserole (or pie plate) and preheat oven to 350°F.
• In a small bowl, whisk together flour, sugar and salt. Then set aside.
• In a medium bowl, whisk together eggs, half and half, lemon zest and vanilla.
• Stir dry ingredients into wet ingredients, beating until the lumps are gone.
• Pour mixture into prepared pan and then scatter blackberries over the top.
• Bake for 40-50 minutes or until just set.
• Serve warm or at room temperature, sprinkled with powdered sugar and topped with whipped cream if desired.

BLACKBERRY-GINGER CLAFOUTI

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
• Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
• Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish.
• Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
• Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

BLACKBERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
• Add blackberries to the prepared baking dish.
• Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
• Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.

BLUEBERRY CLAFOUTI

Steps:

• 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 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 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.

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

BLUEBERRY CLAFOUTIS

Steps:

• Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
• When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
• Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

BERRY CLAFOUTIS

Steps:

• Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
• Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
• In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
• Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
• Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

BLUEBERRY CLAFOUTI

Steps:

• Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
• In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
• Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
• Serves 4-6.

BLUEBERRY CLAFOUTI

Steps:

• Heat oven to 350°F.
• Melt butter in 10-inch tart pan or 9-inch pie plate and coat sides (the extra butter will get used momentarily).
• In medium bowl, stir together 3 tablespoons bake mix, sugar substitute and salt.
• In small bowl whisk cream, water, eggs and almond extract. Pour in excess melted butter from pan.
• Add liquid ingredients to dry ingredients and mix until smooth.
• Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.
• Pour into prepared pan.
• Bake 45 minutes or until golden and puffy.
• Serve immediately.