Berry Clafoutis (Baked Custard)

If you were keeping track of our blueberries and what we were doing with them, you might have thought we had used most of them and that blueberry recipes were finished. Or, that we wouldn’t have possibly bought more berries at a farmer’s market because they were a great price, especially for organic ones, and they looked sooooo good….or maybe you can believe it? I get a bit obsessed with berries in the summer. We have so many varieties out here in the Seattle area, and they seem to have such a long season here. I love it! K also loves it because he loves berry treats for his birthday desserts, and I try to find new ways of giving him these treats.

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The Tartine cookbook has been great for getting me to branch out with treats I never would have thought to make before. This recipe is another extension for me. K loves flan desserts because he grew up with his mom making numerous versions with canned fruit, plain, and so on. Then, of course, there is the classic egg tart in Chinese cooking. I asked him what he wanted for his birthday this year, and he wasn’t super interested in anything except that he didn’t want cake. So, I followed his wishes (except to make a small personal ice cream cake for him) and made this baked custard.

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I made a few changes because of what I had, but it worked fine. He was in love because it tasted like his mom’s treats, but had berries which made it fancier and right up his alley. This is a dessert that is not very sweet, so you can just enjoy the creaminess of the base with the sweet berries on top. The original recipe has you use cherries, but I used a mix of blueberries, raspberries, and blackberries. I mixed the berries because I wanted a mix of sweet and tart fruits. Do what you like, but try not to go too sweet.

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To finish, you can sprinkle confectioner’s sugar on top, but we preferred it as is. You can serve it warm, or at room temperature. With the leftovers, chilled also tastes great (or you can gently reheat it).

The bottom will stay very light, but the vanilla beans are quite obvious and tasty:

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Directions for Blueberry Clafoutis

Slightly adapted from Tartine

  • About 1/3 cup flour (50 g)
  • 3/4 cup sugar
  • 1 vanilla bean, split down the middle
  • Pinch of salt
  • 2 cups milk
  • 3 eggs
  • 2 cups fruit (I used a mix of berries), washed and dried
  • Turbinado sugar for topping

Preheat the oven to 425 degrees. Spray a 9-inch pie dish. In a small saucepan over medium heat, stir together the milk, sugar, vanilla bean, and salt. Scrape the vanilla bean into the mixture. Heat to about 185 degrees until the sugar is dissolved.

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Meanwhile, break 1 egg into a large heatproof bowl, then whisk in the flour, and each additional egg, one at a time. Whisk until free of lumps.

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Ladle the hot milk mixture into the egg mixture. whisking constantly.

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Pour the mixture through a fine mesh strainer to remove any lumps right into the pie pan.

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Sprinkle the fruit on top of the custard.

I placed the pie plate on a cookie sheet to help with transport into and out of the oven.

I placed the pie plate on a cookie sheet to help with transport into and out of the oven.

Bake for about 30 minutes until the custard is barely set it in the center and is slightly browned around the edges.

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Remove it from the oven, then increase the oven temperature to 500 degrees. Meanwhile, sprinkle some turbinado sugar (or regular sugar) on top of the clafoutis.

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I used sparkling and Turbinado sugar.

I used sparkling and Turbinado sugar.

Bake for an extra 5-10 minutes until the top has caramelized and darkened some.

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Let it cool for at least 15 minutes before slicing.

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Directions for Blueberry Clafoutis (without pictures)

Slightly adapted from Tartine

  • About 1/3 cup flour (50 g)
  • 3/4 cup sugar
  • 1 vanilla bean, split down the middle
  • Pinch of salt
  • 2 cups milk
  • 3 eggs
  • 2 cups fruit (I used a mix of berries), washed and dried
  • Turbinado sugar for topping

Preheat the oven to 425 degrees. Spray a 9-inch pie dish. In a small saucepan over medium heat, stir together the milk, sugar, vanilla bean, and salt. Scrape the vanilla bean into the mixture. Heat to about 185 degrees until the sugar is dissolved. Meanwhile, break 1 egg into a large heatproof bowl, then whisk in the flour, and each additional egg, one at a time. Whisk until free of lumps.

Ladle the hot milk mixture into the egg mixture. whisking constantly. Pour the mixture through a fine mesh strainer to remove any lumps right into the pie pan. Sprinkle the fruit on top of the custard. Bake for about 30 minutes until the custard is barely set it in the center and is slightly browned around the edges. Remove it from the oven, then increase the oven temperature to 500 degrees. Meanwhile, sprinkle some turbinado sugar (or regular sugar) on top of the clafoutis. Bake for an extra 5-10 minutes until the top has caramelized and darkened some. Let it cool for at least 15 minutes before slicing.

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10 thoughts on “Berry Clafoutis (Baked Custard)

  1. Pingback: Chocolate and Peanut Butter Tart | fudgingahead

  2. Pingback: Strawberry Hand Pies | fudgingahead

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