Blueberry Clafoutis

 

1 cup fresh blueberries

3 eggs, separated

1/3 cup sugar, heaping

Seeds of 1 vanilla bean or 1/2 tea. vanilla

1 pinch of cinnamon

1 pinch of salt

1/2 tea. grated lemon zest

1/2 cup AP flour

1/4 cup ground almonds, optional

1/3 cup heavy cream

1/3 cup milk

Also

Butter, for greasing pan

Flour, for dusting pan

Powered or icing sugar, for dusting, optional

5 1/2 oz crème fraîche

1-2 table honey

1/2 tea. lemon zest

 

Note: If you cannot find crème fraîche  you can use sour cream or mascarpone or cream cheese or full-fat Greek yogurt in it's place. If using cheese, let it sit out until room temperature before using.

Preheat oven to 350 F or 180 C. Grease all sides and bottom of a pie tin with butter then dust with flour. Hold the pie pan over a trash bin to shake around in a circle to cover the sides of the pan with flour. Shake out the excess flour into the bin. Sit aside.

Beat egg whites, gradually add in 1/2 of the sugar until stiff peaks form. Whisk in the egg yolks, vanilla, cinnamon, lemon zest, rest of the sugar and salt - mix until creamy. Mix in the flour and almonds (if using). 

Whisk together the milk and heavy cream. Alternate the flour and milk mixture to the egg yolk in batches, mixing well in-between batches. Do this until all the flour and milk is mixed into the egg yolk. Fold in the stiffened egg whites and blueberries gently.

Add the batter to the greased pan and bake 30 minutes. If the top is browning too quickly top with tin foil the last 10 minutes of baking. Test to see if the clafoutis is done and if ready remove from the oven and let cool down until slightly warm. Dust your clafoutis with powdered sugar if using. 

Combine crème fraîche with the honey. Fold in the lemon zest.  OR If using cheese, blend the cheese and honey with a mixer. Fold in the lemon zest. 

 Serve the clafoutis with the crème fraîche or cheese mixture. 

 

Source: Fairytale Baking