VERY BLUEBERRY CLAFOUTI
This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
PEAR CLAFOUTI, THREE WAYS
Steps:
- Preheat oven to 375 degrees. Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears. Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon. VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.
BLACKBERRY CLAFOUTIS
Clafoutis is one of my favorite French desserts because it takes only 10 minutes to prepare and is super versatile. I tried it with blackberries the other day and loved the result!
Provided by prinzessin
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 33.2 g, Cholesterol 59.2 mg, Fat 3.1 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 67 mg, Sugar 19.9 g
BLACKBERRY CLAFOUTIS
This classic recipe, from Julia Child, can be seen on Epicurious.com. It is so simple, yet so perfect - dense, slightly sweet vanilla custard, topped with fresh berries and a sprinkling of confectioners' sugar. So satisfying. Feel free to adapt to your own tastes - you could use any type of berries and even substitute 1 1/2 teaspoon almond extract for the 1 T vanilla, or add a Tablespoon or two of lemon juice to add a bit of lemon flavor. Don't worry about a crack or two on the surface, it's a rustic dessert, and doesn't mean you did anything wrong!
Provided by Laura
Categories Desserts
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Lightly butter a medium-sized (1.8L or more) heatproof ceramic dish or enameled cast-iron pan.
- In a blender, mix the following ingredients on High speed for about 1 minute, until smooth and frothy: milk, half of the sugar, eggs, vanilla, salt and flour.
- Pour a 1/4″ layer of batter into a baking dish. Place over a low burner on the stove, or in the preheated oven for a few minutes until a firm of batter has set in the bottom of the dish. Remove from heat.
- Spread the berries over the layer of batter and sprinkle on the remaining sugar. Slowly pour the rest of the custard batter over the fruit. Place in the center of the preheated oven. Bake about 50 mins until top is golden and slightly puffy, and the clafoutis does not "jiggle".
- Serve while still warm, sprinkled with confectioners' sugar.
Nutrition Facts : ServingSize 1/7 recipe, Calories 210 calories
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.
More about "blackberry ginger clafouti recipes"
EASY BLUEBERRY CLAFOUTIS RECIPE - THE GINGERED WHISK
From thegingeredwhisk.com
Estimated Reading Time 8 mins
- In a large mixing bowl, add the milk, flour, sugar, eggs, vanilla, and salt. Whisk until it is well combined and there are no lumps.
- Prepare a baking dish by greasing it with butter. You can use a 8 or 9” cast iron skillet, an 8” or 9” ceramic baking dish of any shape, or even a gratin dish.
BLACKBERRY CLAFOUTI | BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 375°F. Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside. In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color. Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.
- Arrange berries in the prepared skillet. Carefully pour batter over berries. Bake for 10 minutes. Reduce oven temperature to 350°F. Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.
BLACKBERRY CLAFOUTIS - THE DARING GOURMET
From daringgourmet.com
- Preheat the oven to 375 degrees F. To make the batter place all ingredients except for the blackberries in a blender and blend until smooth.
- Generously butter a 1 1/2 quart baking dish and lay the blackberries on the bottom. Pour the batter over the blackberries.
- Bake the clafoutis for 30-40 minutes or until it's golden brown on top, set but slightly jiggly. The consistency of clafoutis should neither be firm nor runny but somewhere in between.
- Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar. Serve warm with whipped cream.
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