| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter, at room temperature
- 1/3 cup plus 1 tablespoon sugar
- 1/2 cup flour (I use a gluten-free all-purpose flour)
- Kosher salt
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon store-bought or homemade garam masala, recipe follows
- 3 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup fresh blackberries (or any berry!)
- Powdered sugar, for dusting
- Whipped cream, optional
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it’s about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
- Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
- Arrange the blackberries in the bottom of the pie plate (I don’t like it to look too uniform), and carefully pour the batter into the dish.
- Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You’ll know it’s done when you insert a knife into the center and it comes out clean. Don’t worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
- Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 197 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 5 g |
| Cholesterol | 82 mg |
| Sodium | 216 mg |
Reviews
This recipe is kind of odd, but very tasty!
Easy and very good. Had never made a Clafouti before. Like others said it was not overly sweet. I had some extra blackberries that I macerated with mint and added them on top the next day.
LOVE this recipe. It’s my favorite. When my blackberries need picking, this is the recipe I look for.
Yummy. I love it! So easy and tasty.
Really easy and very delicious. I agree with all the comments that this would be a lovely addition to any brunch as well as an elegant and unexpected dessert.
So easy and sooooo yum!
I used Dark Brown sugar instead of white, wheat flour, sea salt, 1tsp powdered ginger, a prebought garam marsala, 1/4 tsp anise seed, 1/4 tsp caraway seed, 1/2 cup rice milk 1/2 cup cocunut cream, and fresh local eggs. Even though I switched it up a bit it still turned out fabulous – the wheat flour didn’t make it too thick or hardy, it was still light and sweet.
For high altitudes, you’ll have to make some adjustments, otherwise it’ll take twice as long to cook and won’t come out quite right. Remove a little of the sugar (1-2 tablespoons and increase the temperature by 25 degrees, and your clafouti will be perfect.
My friends and I are throwing a baby shower for our friend. It’s “Indian” themed and we all felt a little nervous about making such recipes. I took on the dessert and this Clafouti is just perfect. I took some shortcuts—added 1/2 tsp of cinnamon and 1/2 of ground cloves instead of garam masala and used frozen mixed berries. Everything turned out perfect and I was able to prepare and bake this while keeping my 11 month old entertained in his highchair. If I can make it, anyone can! What a delicious recipe!
How have I never heard of Clafouti before?? They are just the right consistency and substance for breakfast and tea, not too sweet, and beautiful. Oh, and STUPID EASY. Aarti lends her usual perfect touch of seasoning and comforting warmth to this one. My hero! Mine turned out perfect and I can’t wait to try it with plums and orange zest.