Jiji’s Blackberry Clafoutis

Serves 6 · 15 min prep · 38 min cook

Ingredients

• 2 cups fresh blackberries
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine salt
• 1 tbsp unsalted butter for the dish
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9-inch ceramic pie dish or similar shallow baking dish so the custard will release cleanly.
2. 2Rinse the blackberries gently and pat them dry, then scatter them evenly across the bottom of the buttered dish like little midnight jewels.
3. 3In a blender or large bowl, combine the milk, heavy cream, eggs, granulated sugar, flour, vanilla extract, almond extract, and salt.
4. 4Blend or whisk vigorously for about 1 minute until the batter is completely smooth, pale, and free of flour lumps; it should pour like thin cream.
5. 5Let the batter rest for 5 minutes so any tiny bubbles settle, then pour it slowly over the blackberries, allowing the fruit to peek through in places.
6. 6Set the dish on the middle oven rack and bake for 35 to 40 minutes, until the clafoutis is puffed, golden at the edges, and the center jiggles only slightly when the dish is nudged.
7. 7Remove from the oven and let it cool on a rack for at least 15 minutes; it will deflate gently into a tender, custardy pancake.
8. 8Dust the warm surface generously with powdered sugar through a fine mesh sieve for a soft moonlit finish.
9. 9Slice into rustic wedges with a pie server and serve warm or at room temperature, imagining Jiji watching from the windowsill.
10. 10Leftovers keep covered in the refrigerator and taste lovely the next morning with a spoonful of cream.