Here is a recipe for “low and slow” New Mexican chicken that is based on Mexican carne adovada and calls for chicken thighs cooked in a potent chile sauce. In order for the Maillard reaction to impart its tastes to the dish, chicken is only lightly browned on one side. As it simmers, the chicken will complete cooking and acquire a rich color. Serve with tacos made with soft corn, cheese crumbles, cilantro, onions, and lime slices. Go ahead and enjoy any additional toppings you choose!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pint fresh blueberries, rinsed and drained
- 3 eggs
- 1 egg yolk
- 1 cup white sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour, sifted
- 1 pinch salt
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.
- Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
- Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners’ sugar, and serve immediately.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 41 mg |
| Sugars | 32 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome
Was really good. Will make again and try other berries too
I made it as is. IT was great!
I used frozen, unsweetened berries that I defrosted first. I cut back the sugar to 2/3 cup and it was still plenty sweet enough. Next time I’ll try just half a cup. Don’t bake it until it is solid in the center – it will set more as it cools a little. I think this is good cold, too.
It was great and even good cold the next day, will make it again
Will definitely make again. So EZ & delicious!
So my earlier post suggested I was going to serve this hot – no, that’s a bad idea. I tried it both ways, cold is better. This turned out pretty well, but I think I’m not a fan of this style of cake. (This was my 1st clafouti tasting). But I think it came out right nonetheless. Thanks for sharing!
I love to make this to have as a quick breakfast during the week. I have used cherries or other berries as well, all great.
My husband doesn’t like many deserts but he loves this!! I have made it many times with various fruits,we love it with blueberries the best!
Well I did as was recommended, I added 1/2 c then 1/3 cup flour. I should not have. Custard was way to hard! Also baking tome was only 45 minutes. I will make again but follow the recipe snd use the 3/4 c flour as stated.
Love this as a base recipe! It was a big hit.I added a spoonful of orange juice concentrate to give it a hint of citrus, I would have used zest if I had it on hand. Can’t wait to try it with cherries and raspberries.
I didn’t have any berries so I used apples, cut down on the sugar and added cinnamon and nutmeg. I think I would also like it as a savory dish with mushrooms and cheese and omit sugar. It is very tasty and filling.
Delicious! I used cherries, macerated with vanilla and sugar and 4 whole eggs (because I didn’t want to figure out what to do with the extra egg white) and almond milk. It’s plenty sweet, you could easily back off the sugar. Nice recipe!
Best served warm…just ok….may have to make adjustments. Needed to leave in oven longer…to be expected (oven’s differ).
Followed directions to a T, it definitely has potential. I normally read reviews before making things of this site, I didnt for this. Next time I will go for the masceration with lemon and the extra dose of flour.
I made a cherry clafouti a while ago with a different recipe. I love fresh blueberries so I had to try this recipe. I followed a reviewer suggestion to use almost a cup of flour. The resulting clafouti was pretty much what I expected, but with a slight “rubbery” texture… I googled this and someone said you should not overmix it after combining the flour & liquid ingredients. You should stop handling it asap. So hope this info helps. Mine took about 55 min, and a few bits stuck to bottom of pan, (maybe overbaked slightly?) but we really enjoyed this! Thanks for the recipe!
This was excellent, very creamy, and soft. It does not make you feel stuffed afterward as well which is nice
I made two for an evening BBQ, one, fresh cherries (pitted them myself) and the other with raspberries, black berries and blue berries. They came out perfectly.. My guests had a choice and chose both with a scoop of good vanilla ice cream. I gave 5 stars because I found this can be mixed in a blender or food processor with great results…. will save time.
I made this with fresh pitted and halved cherries (more traditional). It was heavy in texture but light and refreshing in flavor. Great the next day cold with a hot cup of coffee.
I did not care for this at all. Turned out very dry and hard.
This is really excellent and simple! I have made it twice in two weeks. The first time I made it I used raspberries and substituted light cream for the milk, I know more fat, but it gets worse (see below) and 1 cup of flour and added 1/2 tsp of cinnamon. It was excellent! Yesterday, I made it with fresh pineapple and coconut and it is delicious! The worse part (more fat) is that I made a butter sauce (both times) that I always make with bread pudding to drizzle on each individual serving. This is such a versatile recipe as it seems you can use just about any fruit or combination you like. PS This is better than the other clafouti recipe on this site that has more ratings and I made that one with blueberries!!