Both times I have made this dish I’ve been struck by how simple and sublime it is. I think that this is where the French really excel in all things culinary. Taking few and simple ingredients and turning them into something simply amazing. Making this version this morning was absolutely cathartic for me. Measure, zest an orange, rub into sugar, smell the citrus, stir, pour, add beautiful fresh blueberries, sprinkle with some raw sugar and bake. Simple, easy, fun and relaxing. The perfect way to start the day! Since I still need to post the Blogging for Babies roundup this week, and have a couple of other challenges I’m working on, this is probably my last clafouti for Bron, but definately not my last clafouti I will be making!
Blueberry Orange Clafouti
(Adapted from and measurements based on Bron’s Mixed Berry and Cherry Clafoutis)
1 pint of blueberries, fresh or frozen
300ml of whole milk
1/3 cup of caster/superfine sugar
4 tablespoons raw sugar (turbinado)
Finely grated zest of one large orange
1 teaspoon vanilla extract
3 large eggs
pinch of salt
1 cup of all-purpose unbleached flour
icing / confectioners sugar to dust
Preheat the oven to 375 degrees F (or 190 deg C).
Place 4 x 250ml or 1 x 4 cup capacity strong heat proof dishes (i.e ones that won’t crack on cold liquid hitting them!) in the oven to preheat.
In a small bowl, rub the orange zest with the caster sugar thoroughly until very moist, fragrant and orange.
Next, in a large pouring jug or blender whisk together the milk, the orange caster sugar, vanilla, eggs, salt and flour.
Remove the heated dishes from the oven and divide the blueberries evenly between them. Sprinkle with the raw sugar, then evenly ladle over the egg mixture.
Quickly return to the oven and bake the individual dishes for 15 to 20 minutes, or 1 large dish for 35 to 40 minutes until puffed up, golden and cooked through.
Dust with icing sugar, serve warm or at room temperature.