Ingredients
Scale
- For the crème anglaise: 2 egg yolks
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons boiling milk
- 2 tablespoons food-grade dried lavender
- For the clafoutis: 1 1/2 cups blackberries, rinsed
- 1/2 + 2 tablespoons buttermilk
- 1/3 cup sugar
- 1 1/2 eggs (I halved the original recipe, which calls for 3 eggs. I beat one of the eggs and poured half of it into a bowl)
- 1 1/2 teaspoons vanilla
- good pinch of salt
- 1/3 cup all-purpose flour, sifted
Instructions
- For the crème anglaise: In a small mixing bowl, gradually beat the sugar into the egg yolks until the mixture is pale yellow and thickened and forms ribbons when the whisk is pulled out of it (2-3 minutes).
- Very slowly pour the boiling milk into the egg/sugar mixture while whisking constantly. Pouring slowly will temper the egg yolks and prevent them from scrambling.
- Pour the mixture into a small saucepan. Add the lavender. Turn the heat on medium and heat the mixture until it coats the back of a metal spoon (if you dip the spoon into the custard and pull it back out you will be able to swipe your finger through it and leave a streak in the custard and the rest will not run off of the spoon). If you have a thermometer, you can use it. Do not let the temperature go above 165 degrees. Since the milk was already hot, this will happen very quickly. You do not want the custard to simmer or boil.
- Remove from the heat and let sit for about 10 minutes to “steep” the lavender, then strain through a fine-mesh sieve, cover, and refrigerate overnight. The custard will not be extremely thick. Makes about one cup; the recipe is easily doubled.
- For the clafoutis: Place the buttermilk, 2 tablespoons + 2 teaspoons of the sugar, the eggs, vanilla, salt, and flour in a blender. Blend on the highest setting for one minute. If you don’t have a blender, blend the eggs into the flour with a wooden spoon, add the other ingredients gradually, and strain through a fine mesh sieve).
- Pour about 1/4 inch of the batter into a quart-size baking dish. Pour the blackberries evenly over the top and sprinkle with the remaining sugar. Pour the rest of the batter over.
- Bake for about one hour or until puffy and lightly browned (a knife inserted in the center should come out clean).
- Serve warm topped with powdered sugar and crème anglaise.
- Prep Time: 10 mins
- Cook Time: 1 hour 5 mins