Clafoutis


Custards are comfort food for me. Some people prefer cupcakes, cookies, brownies… Don’t get me wrong, I love them too, but there’s something about eggs, milk and sugar that I cannot get enough off. Creamy texture, hot or cold.

I have been thinking about clafoutis. My supermarket has been carrying cherries for a few weeks now. They come from Chile. I’m always very outspoken and critical about buying fruits that come from so far away. They are picked too early, too expensive for what we get, waste too much gasoline, we need to support our local farmers, and so on. I want to be like Jamie Oliver in his new show. I want to wear wellies and pick my own cherries from my own garden, wash them in my outdoor sink and bake a cake with them in my outdoor wood-burning oven. I dream of that… Maybe one day.



Today, I woke up with cherries on my mind again so I drove to the supermarket to buy Chilean cherries in the middle of February. But guess what? All the cherries were gone! I even called Whole Foods and Costco. That’s how crazy I was! I stopped and started laughing at myself. The seasonal fruit gods wanted to teach me a lesson… Don’t try to buy cherries in the middle of February!

So I settled for some organic blackberries instead…

Blackberry Clafoutis

4 organic eggs

1 cup (200 grams) sugar

1 tsp vanilla extract

1 Tbs kirsch

1 ½ cups (375 grams) organic whole milk

1 cup (135 grams) unbleached all purpose flour

1 lb (454 grams) organic blackberries



In a bowl, whisk together the eggs, sugar, vanilla extract, kirsch and milk. In another bowl, place the flour. Add the liquids to the flour while whisking making sure that there are no lumps left. Place blackberries in 6 individual ramekins or in one large one. Pour custard over the blackberries. Bake at 350 until top golden brown. Dust with sifted powdered sugar and serve lukewarm.


Even though I didn’t have cherries, this clafoutis was still heaven!


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17 Responses to “Clafoutis”

  1. Veron says:

    Oh yum, those clafoutis look delicious! We must share the same brain because I baked my first clafoutis in similar pots – if those are le crueset then it’s the same!

  2. I have never eaten a clafoutis and have no idea what it would even taste like. These pictures are making me salivate…so maybe I will have to make one!

  3. Andreea says:

    oh i love clafoutis. something i discovered here in belgium :)
    (thanks for tagging me. will be replying soon!)

  4. B says:

    Never heard about clafoutis, so it’s very instructive! Love custard and Jamie Oliver would be impressed with this recipe. Bu the way, where did the organic blackberries come from?

  5. Hi B-

    The organic blackberries came from Florida, surprisingly, because I don’t think it’s blackberry season either (oops!) but there are berries available all year long nowadays. I’m surprised you haven’t heard about clafoutis since it’s a French dessert. You should try it!

    Thank you for the nice comment you left on my previous post. You are a very, very good friend and I’m glad we met during those exhausting years!

  6. Cakespy says:

    OK. Gorgeous Clafoutis. GORGEOUS. One of my favorite brunch items…although I would eat it any time of day. But even more so, lovely contrast with the perfectly-colored pot. Your presentation is lovely!

  7. Wow that looks awesome! I love clafoutis, especially with blackberries!

  8. I am the same, anything with custard and I’m there! This looks divine

  9. Ann says:

    Just beautiful! I love clafoutis! And I also have those little le crueset pots! Two yellow and two blue.

  10. Irene says:

    I love love love clafoutis… never tried it with blackberries, though (hm………. ideas, ideas). Also, you have a lovely eye for color.

    http://confessionsoftart.blogspot.com

  11. Mmmm… these look insanely delicious!

  12. Mandy says:

    I can understand why you craved for cherry clafoutis.I baked my first last year and have been thinking about it since!Those mini pots are so cute!

  13. gosh, i love clafoutis and haven’t eaten it in soooooo long…used to live in asia and you just don’t get desserts like this there! you have inspired me to want to make it again. thanx for dropping by my blog too! i am loving yours! beautiful pics!

  14. Tartelette says:

    I love those Le Creuset dishes. I have a medium one that I use for jams now (blue heart). Clafouti is the breakfast of champions!!

  15. Claudia says:

    This comment has been removed by the author.

  16. Celeste says:

    Dear Aran,

    I’ve been going through your early posts and am admiring how you have developed your own style. It’s wonderful seeing how everyone has their own beginning– and I hope to one day have developed my own unique style just as you’ve found yours.

    All the best,
    Celeste

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