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Blueberry-Ginger Clafoutis

Blueberry-Ginger Clafoutis

cooking.nytimes.com
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.
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.

  2. Step 2

    Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Dust the top of the clafoutis with confectioners’ sugar to taste and serve warm or at room temperature.
NY Times
cooking.nytimes.com