Black-and-Blueberry Clafoutis

Got berries? Make a clafoutis:

Black and Blueberry Clafoutis

If you have more fresh summer berries than you know what to do with (this is a good problem) then here’s a great way to add them to a dessert. Clafoutis (clah-FOO-tee) is a French flan-like dessert. It’s light and elegant with a baked custardy batter streaked and studded with fruit. It’s also a perfect lazy-cook recipe that is whipped up with little effort and a simple list of ingredients. You can get creative with how you present clafoutis. Bake it family-style in a tart or shallow gratin dish, or for dinner-party fun, divide it between individual ramekins. The cooking time will vary depending on the size of the vessel you use, so simply bake the clafoutis until the top is tinged golden and the custard is set. This can take up to 45 minutes for a tart or 25 minutes for ramekins. Feel free to mix and match your berries. This recipe uses a combination of blueberries and blackberries. Raspberries and cherries are also delicious.

Black and Blueberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes six (6-ounce) or one (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
6 ounces fresh blueberries
6 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter six (6-ounce) shallow ramekins (or one (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.

2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.

3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, 25 to 30 minutes for the ramekins (or 40 to 45 minutes for the tart pan). Remove from the oven and cool on a rack.

4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

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