Blueberry Ginger Clafoutis Recipes

BLUEBERRY-GINGER CLAFOUTIS

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

BLACKBERRY-GINGER CLAFOUTI

Steps:

• 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.

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

BLUEBERRY-GINGER BLENDER CLAFOUTI AND VARIATIONS

Steps:

• Preheat oven to 325°F.
• Lightly butter the sides and bottom of a 2-quart baking dish or 10-11 inch pie plate.
• Arrange the blueberries and the ginger on the bottom of the prepared baking dish and sprinkle with 1/4 cup sugar.
• Pour milk into the blender and add eggs, flour, vanilla and remaining 1 tbs. sugar. Blend on high speed until mixed (about 30 seconds).
• Pour batter over fruit in baking dish.
• Bake for 25-30 minutes or until the clafouti is lightly browned on the edges.
• Serve while still warm.
• Variation 1: Cherry Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups pitted fresh cherries for the blueberries.
• Variation 2: Peach Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups fresh peach chunks for the blueberries (peeled or unpeeled peaches).
• Variation 3: Summer Fruit Combo Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups of a combination of ripe, fresh summer fruits for the blueberries (try berries, peaches and cherries).