Description
A simple yet elegant blackberry clafoutis topped with a lavender-infused crème anglaise, perfect for showcasing fresh berries with a touch of French flair.
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
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or cast-iron skillet.
- 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, forming ribbons when the whisk is pulled out (2-3 minutes).
- In a saucepan, bring the milk to a boil. Remove from heat and add the dried lavender. Let it steep for 5 minutes, then strain out the lavender.
- Gradually whisk the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil. Remove from heat and set aside.
- For the clafoutis: In a blender, combine the flour, sugar, salt, eggs, buttermilk, and vanilla extract. Blend until smooth.
- Pour a thin layer of the batter into the prepared dish and bake for 5 minutes, just until it begins to set.
- Remove from the oven and scatter the blackberries over the partially set batter. Pour the remaining batter over the berries.
- Bake for 35-40 minutes, or until the clafoutis is puffed and golden brown. A knife inserted into the center should come out clean.
- Let cool slightly, then dust with powdered sugar before serving. Serve with the lavender crème anglaise drizzled over the top.
Notes
If you don’t have buttermilk, you can substitute with regular milk, but the tanginess will be less pronounced. The clafoutis can be served warm or at room temperature. Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving. The lavender crème anglaise can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 60
- Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 100