Blueberry Clafouti

by Catherine Ipcizade | More from this Blogger

18 Jul 2006 03:17 AM

This recipe is light and delicious, perfect for a summer afternoon or evening. It pairs fresh, plump blueberries with a light and simple custard. This is a sure winner for parties, picnics, or for a special treat at the end of a long week. The nice thing is it's simple enough to even make during the week.

For this recipe you'll need:

1 ½ pints fresh blueberries (about 3 small containers)

4 eggs

1-Cup sugar

1-Cup Whole Milk

1 teaspoon Pure Vanilla Extract

¾ Cup sifted all-purpose flour

To make this recipe:

Preheat oven to 350 degrees

Spray a 13x9-baking pan with cooking spray

Pour blueberries into pan

In a bowl, whisk together the eggs and sugar until they are frothy and light yellow. Add the milk and vanilla and continue to whisk. Sift the flour and add it slowly to the custard to prevent lumps. Pour the mixture over the blueberries and bake in a 350-degree oven for approximately 45 minutes.

Tips:

Try raspberries for this dish too. Delicious! (although the blueberries will likely hold up a little better)

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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