Jiji’s Blackberry Clafoutis

Serves 6 · 15 min prep · 38 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 32g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 1/2 cups fresh blackberries
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp unsalted butter for the dish
• 2 tbsp powdered sugar for dusting
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9-inch ceramic pie dish or similar shallow baking dish so the custard releases cleanly.
2. 2Scatter the blackberries evenly across the bottom of the buttered dish; they should look like a dark berry meadow.
3. 3In a blender or large bowl whisk the eggs and granulated sugar until pale and slightly frothy.
4. 4Add the milk, cream, flour, vanilla, lemon zest, and salt, then blend or whisk until the batter is completely smooth and the consistency of thin pancake batter.
5. 5Let the batter rest 5 minutes so any tiny flour lumps dissolve and the texture becomes silkier.
6. 6Pour the batter gently over the blackberries; the fruit will bob up like little islands.
7. 7Bake on the center rack 35 to 40 minutes until the clafoutis is puffed, golden at the edges, and the center jiggles only slightly like a set custard.
8. 8Cool on a rack at least 15 minutes; it will deflate gently into a tender, rustic pancake-custard.
9. 9Dust generously with powdered sugar just before serving so it looks dusted with moonlight.
10. 10Slice into wedges and serve warm or at room temperature with a small spoon for the jammy berries hiding underneath.