Clafoutis (pronounced klah-foo-tee) is a decadent French custard that is baked with fresh fruit and is soon-to-be your new favorite summer dessert. We adapted this from Julia Child's clafoutis recipe because it's already perfect and we're not here to mess with perfection. Pairing tart and sweet blueberries with the wonderfully fruity and floral flavors of coriander to add our own Spicewalla twist to this classic dessert. Don't have blueberries on hand? Peaches, cherries, or any summer berry will work beautifully. Bonus: this is super easy!
BLUEBERRY CORIANDER CLAFOUTIS
Yield: 6-8 servings
Time: 1 hour
1 1/4 cup whole milk
2/3 cup sugar, divided
1 Tbs vanilla extract
1/4 tsp kosher salt
1 tsp Spicewalla Coriander Powder
1/2 tsp Spicewalla Cinnamon Powder
1 cup all-purpose flour
1 pint blueberries, about 2 heaping cups
Powdered sugar for dusting
1. Heat oven to 350*F.
2. Butter a 10-inch cast-iron skillet, set aside.
3. In a blender add milk, 1/3 cup sugar, eggs, vanilla, salt, coriander, cinnamon, and flour. Blend at high speed until smooth and frothy, about 1 minute.
4. Place berries in the cast iron skillet and spread into an even layer, sprinkle with remaining 1/3 cup of sugar then pour batter on top.
5. Bake for 40-50 minutes until golden brown and a cake tester inserted in the middle comes out clean.
6. Dust with powdered sugar, serve warm and enjoy!