Think of this French-style clafouti as a cross between a custard and a cake…and easier to make than either one. Studded with chubby blackberries and not too sweet, it is heavenly topped with whipped cream.
Clafouti can also be made with other fruits such as blueberries, pitted cherries, halved plums or figs, and even chopped, sugared rhubarb.
1. Heat oven to 350 degrees. Butter and flour a 10-inch ceramic flan or quiche pan (or a large pie plate).
2. Whisk flour, sugar and salt in a bowl. Using another bowl, whisk eggs with cream milk, vanilla and liqueur. Stir wet mixture into dry mixture until lumps are gone and mixture is combined. Pour batter into prepared pan. Scatter blackberries over batter and dot clafouti with butter bits.
3. Bake until clafouti is barely set, 40-50 minutes. Serve warm or at room temperature for brunch or dessert.
Copyright by Terese Allen