If you have extra blackberries on hand, then this would be an excellent way to use them. Making a clafoutis is an easy and delicious way to use this fruit. Here we made a recipe that's perfect for 4 people, it makes a smaller amount than the plum clafoutis we made previously.
Clafoutis is such an interesting dish. Made right, it's smooth and creamy and taste very custard-like, however it doesn't require a water bath to cook it. We have also chosen to beat the whole eggs at one time instead of separating them and beating the yolks and the whites separately. To separate them probably produces an even fluffier and lighter texture, however sometimes you just don't feel like taking that extra step or doing the additional dishes, and then it's nice to know that this simplified recipe turns out oh so delicious.
- about 1 pint of blackberries
- 2 eggs
- 4 tbsp sugar
- 1 tsp vanilla extract
- zest of 1 lemon
- 3 tbsp flour
- 3/4 cup of heavy cream + 1/4 cup of milk (altogether 1 cup of liquid, could be any combination of milk and cream)
Heat the oven to 350 degrees. Whisk the eggs in a mixer and add the sugar. Beat until light and fluffy, at that point add the vanilla, lemon zest, flour and cream/milk. Mix on low speed until combined, but don't overdo it! Set aside and let sit for a few minutes.
Butter a pan - we used an 9x9 glass pyrex dish. Sprinkle sugar on top of the buttered surface and add the berries. Pour the batter on top of the berries.
Bake in the oven for about 35-40 minutes, watch carefully at the end, you don't want to cook it too long or the clafoutis can curdle a bit. Let sit for awhile before eating, ideally at least 30 minutes. Either enjoy warm or at room temperature.