Blueberry Clafoutis
Indulge your taste buds with this satisfying blueberry clafoutis recipe. A delightful blend of finely ground almonds, cream, eggs, and juicy blueberries, this dessert is a must-try for any occasion. Enjoy the creamy smooth texture and the burst of flavor from the blueberries. A sprinkle of icing sugar adds the perfect finishing touch to this delectable treat.
— Constant Cookbook
Ingredients
- 85g flaked almonds , lightly toasted
- 25g plain flour
- good pinch sea salt
- 140g golden caster sugar
- 3 large free range eggs
- 4 large free range egg yolks
- 375ml double cream
- 375g blueberries (3 punnets)
- a little softened butter , for buttering dishes
- sifted icing sugar , to dust
Instructions
- Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
- When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
- Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
Yield
Serves 8
Nutrition
- Calories: 448 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.28 milligram of sodium
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