Blueberry & Brandy Clafoutis
- Comments: First one had way too many blueberries in but was still pretty sensational. Dropped from 600g to 450g. I still want to cram those suckers in there, but a slightly higher batter to berry ratio might be nice.
- Serving Notes: Serve from the pan dusted with icing sugar and whipped cream.
Ingredients and Method
| Ingredients | Method |
|---|---|
| 5 large eggs / 150g Granulated sugar | 1. Friday: Blend eggs, sugar, salt, flour, milk, cream, vanilla, and Brandy in the Magimix. Fridge with cling wrap. |
| ¾ tsp Fine sea salt / 175g All-purpose flour | 2. Saturday (13:00): Preheat the 26cm Lodge skillet in a 180°C oven. Place the pan on a lit burner on medium. Butter/sugar the hot pan. |
| 375ml Whole milk / 150ml Heavy cream | 3. Base Layer: Pour 5mm of batter to set the bottom. |
| 450g Fresh blueberries | 4. Bake: Add blueberries and remaining batter. Bake for 35–45 minutes until puffed and set. Middle should reach 80C on thermometer. |
| 2 tsp Vanilla extract / 45ml Brandy | 5. Serve: Dust with icing sugar. Serve warm from the pan. |
Revision History:
- [v1 Archive](_Archive/Blueberry & Brandy Clafoutis - v1 - 2026-02-07-2122.md) - 2026-02-07-2122 Reduced berry amount from 750g to 450g (on first bake I could only fit 600g in the pan...)
- [v2 Archive](_Archive/Blueberry & Brandy Clafoutis - v2 - 2026-02-08-0117.md) - 2026-02-08-0117 removed redundant table column