Blueberry Ginger Clafoutis Food

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BLUEBERRY-GINGER CLAFOUTIS



Blueberry-Ginger Clafoutis image

One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France. Here, a small part of the batter is baked in the baking dish, then the berries, ginger and the rest of the batter is layered on top to prevent the blueberries from sinking and burning. For maximum lemon flavor, zest the lemon over the batter in Step 3. You can substitute any type of fresh fruit - berries, grapes, or cherries; just remember to adjust the amount of sugar you add accordingly.

Provided by Nik Sharma

Categories     custards and puddings, dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, softened, for greasing the pan
2 cups/480 milliliters whole milk, at room temperature
3 large eggs
1 cup/200 grams plus 2 tablespoons granulated sugar
1 cup/128 grams all-purpose flour
2 teaspoons fresh lemon zest
1/2 teaspoon ground green cardamom
1/8 teaspoon fine sea salt
2 cups/280 grams fresh or frozen blueberries
1/4 cup/55 grams crystallized ginger, chopped small
Confectioners' sugar, for finishing (optional)

Steps:

  • Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
  • Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
  • In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
  • Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
  • Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
  • Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

BLACKBERRY-GINGER CLAFOUTI



Blackberry-Ginger Clafouti image

Provided by Aarti Sequeira

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 cup flour (I use a gluten-free all-purpose flour)
Kosher salt
1 teaspoon grated fresh ginger
1/4 teaspoon store-bought or homemade garam masala, recipe follows
3 eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup fresh blackberries (or any berry!)
Powdered sugar, for dusting
Whipped cream, optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

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.

BLUEBERRY CLAFOUTI



Blueberry Clafouti image

Provided by Dave Lieberman

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

1 1/2 pints blueberries, washed and drained
4 eggs
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting

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.

BLUEBERRY CLAFOUTIS



Blueberry clafoutis image

Gordon Ramsay's dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 10

85g flaked almond , lightly toasted
25g plain flour
good pinch sea salt
140g golden caster sugar
3large free range eggs
4large free range egg yolks
375ml double cream
375g blueberry (3 punnets)
a little softened butter , for buttering dishes
sifted icing sugar , to dust

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.

Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

CHEF JOHN'S BLUEBERRY CLAFOUTIS



Chef John's Blueberry Clafoutis image

This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 pinch salt

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.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g

BLUEBERRY CLAFOUTI



Blueberry Clafouti image

Provided by Florence Fabricant

Categories     breakfast, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup milk
2 eggs
1/2 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
2 cups blueberries
1 cup plain nonfat yogurt

Steps:

  • Preheat oven to 425 degrees.
  • Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
  • Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
  • Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
  • While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 3 grams, Carbohydrate 63 grams, Fat 6 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 93 milligrams, Sugar 47 grams, TransFat 0 grams

BLUEBERRY CLAFOUTI



Blueberry Clafouti image

A light dessert from the Live Longer Cookbook. I've done this one time only and used fresh blueberries. Please read PaulaG's review before attempting to use frozen berries.

Provided by Julie Bs Hive

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups blueberries
1/2 cup granulated sugar
1 cup skim milk
1/2 cup all-purpose flour
2 large eggs
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons sifted confectioners' sugar

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



Blueberry Clafouti image

Based on a recipe from Dr. Atkins' New Diet Revolution book. We just love this! The intro to the recipe says, "Clafouti is a French baked pudding dessert and is usually made with cherries. We've substituted lower-carb blueberries for the cherries."

Provided by mersaydees

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 tablespoons Atkins baking mix, divided
3 (1/16 ounce) packets sugar substitute (I use Splenda)
1 pinch salt
2/3 cup heavy cream
1/3 cup water
3 large eggs
1/2 teaspoon almond extract
1 cup fresh blueberries or 1 cup frozen blueberries, patted dry

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.

Nutrition Facts : Calories 213.2, Fat 19.9, SaturatedFat 11.8, Cholesterol 149.6, Sodium 139.7, Carbohydrate 5.3, Fiber 0.6, Sugar 3.4, Protein 4

BLUEBERRY-GINGER BLENDER CLAFOUTI AND VARIATIONS



Blueberry-Ginger Blender Clafouti and Variations image

This recipe is from Cat Cora's cookbook, "Cooking from the Hip". Chef Cora says, "A clafouti combines the creaminess of a pudding and the texture of a cake but is easier to make than either one." She suggests serving this "warm from the oven with ice cream or softly whipped cream". It sounds delicious, so I thought I'd post it for safe keeping.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 45m

Yield 1 clafouti, 6-8 serving(s)

Number Of Ingredients 8

3 cups blueberries, rinsed
2 tablespoons candied ginger, chopped
1/4 cup sugar
1 tablespoon sugar
1 cup milk
3 eggs
1/2 cup flour
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Lightly butter the sides and bottom of a 2-quart baking dish or 10-11 inch pie plate.
  • Arrange the blueberries and the ginger on the bottom of the prepared baking dish and sprinkle with 1/4 cup sugar.
  • Pour milk into the blender and add eggs, flour, vanilla and remaining 1 tbs. sugar. Blend on high speed until mixed (about 30 seconds).
  • Pour batter over fruit in baking dish.
  • Bake for 25-30 minutes or until the clafouti is lightly browned on the edges.
  • Serve while still warm.
  • Variation 1: Cherry Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups pitted fresh cherries for the blueberries.
  • Variation 2: Peach Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups fresh peach chunks for the blueberries (peeled or unpeeled peaches).
  • Variation 3: Summer Fruit Combo Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups of a combination of ripe, fresh summer fruits for the blueberries (try berries, peaches and cherries).

Nutrition Facts : Calories 186.4, Fat 4.3, SaturatedFat 1.7, Cholesterol 111.4, Sodium 56, Carbohydrate 31.1, Fiber 2, Sugar 18, Protein 6.1

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