BLUEBERRY (OR STONE FRUIT) CLAFOUTI

BLUEBERRY (OR STONE FRUIT) CLAFOUTI image

Categories Berry

Number Of Ingredients 10

1 cup (200 grams) granulated sugar
6 tablespoons (50 grams) all-purpose flour
3 large eggs, at room temperature
3/4 cup (185 grams) whole milk
1/2 cup (120 grams) half-and-half
2 teaspoons vanilla extract
1/2 teaspoon sea salt
2 cups (a couple 4.4-ounce containers) fresh blueberries
1 to 2 tablespoons (1/2 to 1 ounce) chilled unsalted butter, cut into bits, plus softened butter for the skillet
Vanilla ice cream (optional)

Steps:

1. Preheat the oven to 400ÃÂºF (204ÃÂºC) and generously butter the sides and bottom of a large (preferably 12-inch) cast-iron skillet. 2. Reserve 3 tablespoons sugar. Combine the remaining sugar and the flour, eggs, milk, half-and-half, vanilla, and salt in a blender or food processor fitted with the steel blade and purÃÂ©e until smooth. (The batter can be madeeeeeeeeeeeee up to 1 day in advance and refrigerated in a tightly covered container; stir it well before using. Do not bake or broil the clafouti until just before serving.) 3. Arrange the blueberries in an even layer in the skillet and pour the custard over them. Bake for 20 to 40 minutes, or until the top is puffed and springy to the touch. (ItÃ¢ÂÂs probably not going to be done at 20 minutes, but start checking it then. The larger the skillet, the less time the clafouti will take in the oven.) 4. Remove the skillet from the oven and heat the broiler. Sprinkle the dish with the remaining 3 tablespoons sugar, dot with the butter, and broil the clafouti about 6 inches from the broiler for 1 to 1 1/2 minutes, or until itÃ¢ÂÂs lightly browned. Let cool a few minutes and then slice into wedges and inhale immediately, with ice cream, if using.