Julia Child’s Recipe for Easy Blueberry Clafoutis

downtonabbeycooks

3 years ago

Transport yourself to the charming French countryside with a heavenly slice of Clafoutis. This traditional dessert showcases a delicate custard-like batter infused with vanilla and generously studded with plump, juicy fruits like cherries or berries. As it bakes, the clafoutis transforms into a luscious, tender pudding with a lightly caramelized edge. The contrast between the silky custard and the burst of sweet fruit creates a harmonious symphony of flavors.

Served warm or at room temperature, this elegant and rustic Clafoutis is a delightful way to savor the simplicity and elegance of French cuisine.

Julia Child documented a number of variations in Volume 1 in Mastering the Art of French Cooking. This is her authentic recipe.

If carbs and gluten aren’t your thing, I have a keto version of the recipe that everyone will still love.

Julia Child's Recipe for Easy Blueberry Clafoutis

Clafoutis is a nice light summer French dessert that is quick to prepare and works with whatever summer fruit you have on hand. Traditionally made with cherries, Julia had a number of variations in her book Mastering the Art of French Cooking.

Course Dessert

Cuisine Edwardian, French, Keto, Victorian

Prep Time 20

Cook Time 1 50

Total Time 1 20

Servings servings

Calories 264kcal

Author Julia Child

Equipment

shallow baking dish

Ingredients

1 1/4 cups milk
2/3 cup granulated sugar divided
3 large eggs
1 tbsp. vanilla extract
1/8 tsp. salt
1 1/4 cups flour
3 cups blueberries fresh or frozen
2 tbsp. icing sugar to dust

Instructions

Pre-heat oven to 350 degrees F. Lightly butter a 7 or 8 cup fireproof baking dish or Pyrex pie plate.
In a blender combine the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour until light and frothy.
Pour a 1/4 inch layer of the batter in the baking dish. Place in the oven* until a film of batter sets in the pan (about 2-3minutes).
Remove from the heat and spread the blueberries over the batter. Sprinkle on the remaining 1/3 cup of sugar. Carefully pour on the rest of the batter on top of the blueberries.
Bake at 350 F degrees for about 50 minutes to an hour. The clafouti is done when puffed and brown, and a knife plunged in the center comes out clean.
Sprinkle with powdered sugar, serve warm. it will shrink slightly as it cools.

Notes

Julia Child's two-volume Mastering the Art of French Cooking has a number of variations for clafoutis:

cherry
pear
apple
cherry with liquor
plum
clafoutis a la Bourdaloue (cherry or pear with almonds)

Nutrition