Blueberry Clafoutis

I cheated.

I peaked in at around 40 minutes.  I don't know what I was expecting, but it certainly wasn't this.

Living, breathing, sighing, heaving.

My clafoutis was alive.    Billowing sheets of yellow custard.   Breathing in and out.   Hot, heavy breath.

I closed the oven door and walked away.  Tried to forget what I just saw.

Five minutes more.   The buzzer.

One more heaving sigh and then silence.    A lone blueberry exuded itself through the now thin crust of  golden yellow.

This is one hot little dessert.

A classic french dessert, traditionally made with cherries, it is a cross between a baked custard and an airy puffy pancake.   Very easy to put together and the results are subtly sweet and light.   (Makes great leftovers for breakfast.)  

Do you have a favorite blueberry recipe? 

Blueberry Clafoutis

Ingredients

1 pint blueberries, rinsed
3 whole eggs
1 cup heavy whipping cream
1/2 cup sugar
3/4 teaspoon almond extract
2/3 cup flour

butter
mint for garnish

Preparation

Preheat oven to 350 degrees.

Butter your baking dish and layer bottom with blueberries.   Set aside.  I used a 9 inch cake pan.

In a medium bowl, combine eggs, cream, sugar and almond extract.    Mix in flour to form a smooth batter.

Pour batter over blueberries and let settle to reach all sides.  

Bake for 40 - 50 minutes or until you reach a golden topping.   Remove from oven.  The clafoutis will naturally puff and deflate.   Let sit for 10 - 15 minutes before serving.   Garnish with fresh mint before serving.