All images © Dina Avila 2013
It’s the middle of summer and that means blueberries! I had every intention of making this recipe by the book, but when I saw blueberries at the market, I just couldn’t resist. This is a riff on David Tanis’ Cherry Almond Clafoutis out of his gorgeous book, A Platter of Figs. I was drawn to this recipe for its aesthetic. The visual (and beautiful photograph in the book) of succulent, bright red cherries peeking out from an eggy custard felt like summer to me. As you can see, it’s just as summery with blueberries, if not a little messy and rustic in my version :)
You’ll find this recipe to be breezy. Whip it together whenever you find yourself with an abundance of fruit any time of year. I’m already looking forward to an autumnal/winter clafoutis with apples or pears…or pomegrantes!
I hope you all are having a lovely summer and are staying cool! My first issue with Elle a Table Japan will be published next month and I cannot wait to share those images with you!
Blueberry Hazelnut Clafoutis
Adapted from A Platter of Figs by David Tanis
1 tablespoon butter
Flour for dusting
2 pounds fresh blueberries
1/2 cup blanched hazelnuts
6 large eggs
2 cups brown sugar, packed
2 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon vanilla extract
Warm your oven to 375.
Butter and flour your crocks or a large 10-12 inch cast iron skillet.
Place the blueberries at the bottom of the pan. They don’t need to be in a single layer.
Scatter the hazelnuts over the blueberries.
With a whisk or hand beater, beat the eggs, brown sugar and flour until smooth.
Whisk in the milk and vanilla extract.
Pour the batter over the fruit – it will be runny.
Bake for about 40 minutes until the custard is firm and an inserted toothpick comes out clean. If you use a deeper dish, like the crocks, then you’ll need to bake for a hair longer. I extended the baking at 5 minute intervals until the toothpick came out clean.
Cool to room temperature, dust with powdered sugar and serve.