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.
