A couple weeks ago, the wide world of food celebrated Julia Child’s 100th birthday. It was hard to miss and even harder to escape. Every food media outlet, blogger and French restaurant this side of the pond was cooking or baking or writing something in the name of Julia. Oops, I failed to participate in the birthday hoopla (some business with moving cross-country). But what the heck, happy belated, Mrs. Child, and please enjoy some honey blueberry clafoutis.
Clafou-what? Essentially, this dessert made known in America with the help of Julia Child, is a slightly sweet egg custard with loads of fresh, tart fruit baked right in. Orange blossom honey instead of sugar gives this version a hint of floral and summer.
The reason I’m dragging Julia into this one is she had the perfect trick for keeping all those lovely blueberries (or cherries or raspberries) from falling to the bottom of the dish during baking. The process is two fold, but totally worth it if you love custard and fruit and the act of sifting a truck load of confectioner’s sugar on your sweet endings…
If you first bake a thin layer of the custard batter before adding the berries and remaining batter, you’ve created a sturdy space in the middle that will hold the berries up high and mighty.
It’s a simple trick to showcase beautiful fruit and make an extremely simple dessert a stand out. So thanks Julia, if not for the inescapable, out of control birthday party, for the perfectly acceptable reason to douse fruit custard with confectioner’s sugar.
- 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup honey, orange blossom recommended
- 1 tsp orange zest
- 3 eggs
- 1 Tbs vanilla extract
- 1 tsp salt
- 1/2 cup flour
- 2 cups fresh blueberries
- 2 Tbs sugar
- Powdered sugar for garnish
- Preheat oven to 350° F. Grease an 8-inch pie plate or round cake pan and sprinkle with a little granulated sugar.
- Blend together all ingredients except granulated sugar and blueberries. Pour a 1/4-inch layer of batter into pie plate, and bake for 5 to 10 minutes, just until a skin forms. Toss blueberries with sugar while first layer sets.
- Once skin forms, remove plate from oven and add blueberries plus remaining custard batter. Bake until top is golden brown and custard is set (moves as one when jiggled, toothpick comes out clean), about an hour.
- Can serve warm, but cool completely before removing whole clafoutis from pan. Store chilled.