Somewhere between custard and cake lies the clafoutis, a French country dessert traditionally made with cherries.
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For this classic French dessert (I've recently fallen for), I swapped pears and blueberries for the traditional cherries. I have yet to make a clafoutis with cherries (but it is on my list).
So far, I’ve made this rustic dessert with peaches, mixed berries, raspberries and now pear and blueberry combo.
So far, I’ve made this rustic dessert with peaches, mixed berries, raspberries and now pear and blueberry combo.
If you haven’t made a clafoutis, I think you should definitely try it ... and soon. It is 100% delicious. It is ridiculously easy to make. And your family and guests will think you slaved over the dessert for hours.
Individual Pear and Blueberry Clafoutis
Yields 4 servings
Ingredients:
4 Ramekins
Butter for greasing your baking dishes
1 teaspoon of sugar for dusting the baking dishes
2 eggs
⅓ cup of light brown sugar (if you want to make it Keto, substitute with Monk fruit Sweetener)
1 teaspoon vanilla extract
¾ cup of heavy cream
pinch of salt
4 Tablespoons of almond flour
2 pears, washed, cored and sliced
2 cup blueberries
Confectioner’s sugar, or garnish (optional)
Crème Fraîche whipped cream, for garnish (optional)
Yields 4 servings
Ingredients:
4 Ramekins
Butter for greasing your baking dishes
1 teaspoon of sugar for dusting the baking dishes
2 eggs
⅓ cup of light brown sugar (if you want to make it Keto, substitute with Monk fruit Sweetener)
1 teaspoon vanilla extract
¾ cup of heavy cream
pinch of salt
4 Tablespoons of almond flour
2 pears, washed, cored and sliced
2 cup blueberries
Confectioner’s sugar, or garnish (optional)
Crème Fraîche whipped cream, for garnish (optional)
Directions:
Preheat Preheat oven to 375°F (191°C).
Butter 4 small baking dishes and dust them with the granulated sugar. Shake out any excess sugar.
Arrange pears in ramekins. Sprinkle with blueberries.
Preheat Preheat oven to 375°F (191°C).
Butter 4 small baking dishes and dust them with the granulated sugar. Shake out any excess sugar.
Arrange pears in ramekins. Sprinkle with blueberries.
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In the jar of a blender, combine the heavy cream, brown sugar, vanilla, almond flour, eggs and salt and blend for a minute until the batter is smooth.
Pour this batter over the fruit and don’t worry of they start to float. Sprinkle sliced almonds over each ramekin.
Bake for 18-20 minutes until the custard is puffed, slightly golden and set. It should not jiggle.
Cool for a few minutes and enjoy warm or chilled.
Cool for a few minutes and enjoy warm or chilled.
Serve sprinkled with Confectioner’s sugar, Crème Fraîche whipped cream and fresh berries. Or you can serve it with ice cream. Yum! Yum!
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