{"id":21421,"date":"2017-09-02T05:00:12","date_gmt":"2017-09-02T12:00:12","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=21421"},"modified":"2019-10-18T11:14:29","modified_gmt":"2019-10-18T18:14:29","slug":"julias-berry-clafoutis","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=21421","title":{"rendered":"Julia’s Berry Clafoutis"},"content":{"rendered":"

So what is a clafoutis anyway?<\/span><\/strong><\/p>\n

You should make this while you can still get those beautiful, juicy summer berries.<\/p>\n

A clafoutis is a French baked dessert of fruit, traditionally black cherries that are arranged in a buttered dish and covered with a batter that is somewhere between a cake and custard. And, when it is dusted with that messy but breathtaking delicious powdered sugar it makes a dessert that you want to hide away from everyone and keep it all for yourself.<\/p>\n

If the dish contains anything other than the traditional cherry then it is supposed to be called a flaugnarde. But, if “clafoutis” is good enough for Julia Childs, who am I to argue with a name.<\/p>\n

Several years ago I made an Almond Cherry Clafoutis<\/a> and have made it several times since. The consistency of my Cherry Clafoutis was definitely between a custard and cake but this recipe of Julia’s is more cake-like that mine.<\/p>\n

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This dessert was taken to my craft circle where it disappeared in about 30 minutes. I get a lot of feedback from these ladies so I’m always trying to come up with something new to take in; although, sometimes I will still take in some old-time favorites of mine just because I know others might enough the recipe.<\/p>\n

Gather up some of those great summer berries and give this a try and then try my Almond Cherry Clafoutis if you haven’t made it yet.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>If you are looking for a different fruit salad to try this summer, how about my Dragon Fruit Salad<\/a>. Beautiful to look at and unusual fruits that I had not tried before.<\/p>\n

\"IMG_6053\"<\/p>\n

All the ingredients for a berry good dessert.<\/p>\n

\"IMG_6054\"<\/p>\n

\"IMG_6056\"<\/p>\n

Pour a small amount of the batter in the bottom of the pan and swirl to cover surface.<\/p>\n

\"IMG_6057\"<\/p>\n

Add the blackberries on top of the batter.<\/p>\n

\"IMG_6059\"<\/p>\n

Fill in spaces with blackberries.<\/p>\n

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Sprinkle with sugar.<\/p>\n

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Pour on the remaining batter.<\/p>\n

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Put in oven and bake until brown and when you insert a pick the pick comes out clean.<\/p>\n

\"IMG_6067\"<\/p>\n

Serve as is or with whipped cream or ice cream.<\/p>\n

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Julia's Berry Clafoutis<\/div>\t
2017-07-31 00:14:13<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. Butter for pan<\/li>\t\t\t\t
  2. 1 and 1\/4 cups whole or 2 percent milk<\/li>\t\t\t\t
  3. \u2154 cup granulated sugar, divided<\/li>\t\t\t\t
  4. 3 eggs<\/li>\t\t\t\t
  5. 1 tablespoon vanilla extract<\/li>\t\t\t\t
  6. \u215b teaspoon salt<\/li>\t\t\t\t
  7. 1 cup flour<\/li>\t\t\t\t
  8. 1 pint (2 generous cups) blackberries and blueberries, mixed, rinsed and well drained<\/li>\t\t\t\t
  9. Powdered sugar in a shaker<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1\/2 inches deep.<\/li>\t\t\t\t
    2. Place the milk, 1\/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.<\/li>\t\t\t\t
    3. Pour a 1\/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.<\/li>\t\t\t\t
    4. Spread berries over the batter and sprinkle on the remaining 1\/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.<\/li>\t\t\t\t
    5. Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      By Julia Child<\/div>
      Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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