Ingredients: |
Ingredients: 1 Tbsp unsalted butter, softened, to grease pan
2 cups whole milk at room temperature
3 large eggs
1 cup plus 2 Tbsp granulated sugar
1 cup all-purpose flour
2 tsp fresh lemon zest
½ tsp ground green cardamom
⅛ tsp fine sea salt
2 cups fresh or frozen blueberries
¼ cup/ 55g crystallized ginger, chopped small
Icing sugar, for finishing (optional)
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Directions: |
Directions:1. Place a rack at the upper level and a second in the middle of the oven. Heat to 350º.
2. Grease a 9 inch ceramic or glass baking dish or 1 ½ quart deep dish pie plate well with butter.
3. In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
4. Pour enough batter into the greased baking dish to coveer the base by about ½ inch. Place the dish on the top rack of the oven and cook until the batter is set, about 15 to 17 minutes.
5. Remove the baking dish from the oven. Arrange the blueberries and ginger on the top in a single layer. Sprinkle the remaining 2 Tbsp of sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be firm and golden brown, and the centre slightly jiggly. Remove from the oven and let cool for 5 minutes.
6. Dust the top of the clafoutis with icing sugar to taste and serve warm or at room temperature. |
This recipe for Blueberry-Ginger Clafoutis is from