Blueberry-Ginger Clafoutis
Published May 13, 2021
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter, softened, for greasing the pan
- 2cups/480 milliliters whole milk, at room temperature
- 3large eggs
- 1cup/200 grams plus 2 tablespoons granulated sugar
- 1cup/128 grams all-purpose flour
- 2teaspoons fresh lemon zest
- ½teaspoon ground green cardamom
- ⅛teaspoon fine sea salt
- 2cups/280 grams fresh or frozen blueberries
- ¼cup/55 grams crystallized ginger, chopped small
- Confectioners’ sugar, for finishing (optional)
Nutritional analysis per serving (6 servings)
393 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 2 grams dietary fiber; 56 grams sugars; 8 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
- Step 2
Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1½ quart capacity) well with butter.
- 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.
- Step 4
Pour enough batter into the greased baking dish to cover the base by about ½ 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.
- 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.
- Step 6
Dust the top of the clafoutis with confectioners’ sugar to taste and serve warm or at room temperature.
Private Notes
Comments
I learned to love and riff on clafoutis when I lived in France. Tour de France season is clafoutis season! Some lessons learned: macerating the fruit in kirsch sugar always improves the final product; using some almond flour in place of regular flour makes for nice flavor texture.
Twice as much sugar as in classic French recipe. Many recipes in NYT contain too much sugar although health articles in the same warn against it.
I made a clafoutis last night with 2/3 c sifted AP flour, 1/3 c sugar, 3 eggs, 1 tsp vanilla extract, 1 c whole milk, a whisper of nutmeg, and 1 lb (pitted) delicious Washington cherries. It puffed up beautifully, was mostly sweet from the fruit, and the batter-to-fruit ratio was perfect. You DON’T need a cup of sugar or more flour. Seriously. And any fruit in season will work beautifully.
Like a spongy flat blueberry muffin. Not for me.
The cardamom and ginger really set it off. Good the following day for breakfast, topped with Greek yogurt!
I don’t love the crystalized ginger in this for some reason. I think the textures are too different for me so it feels too hard. Other than that, I really like this recipe! I think I reduced the sugar by half, more than I typically reduce sugar and it made this the perfect breakfast and I don’t feel bad about adding maple syrup to it.
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