Clafouti (kla-foo-TEE) is one of the easiest French desserts to prepare. Make it by topping a layer of fresh fruit with batter and baking; the resulting texture is between that of a pudding and a cake. The keys to a successful clafouti are minimal use of flour and a hot oven in which to cook it quickly.
Place blueberries in an 8-inch square baking dish coated with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, milk, and next 4 ingredients in a bowl; stir with a whisk until well blended. Scrape seeds from vanilla bean, and stir seeds into milk mixture. Discard bean, or reserve for another use. Let milk mixture stand 5 minutes. Pour milk mixture over fruit; sprinkle with almonds.
Bake at 375° for 41 minutes or until clafouti is set to the touch in center. Let stand 10 minutes. Sprinkle with powdered sugar just before serving.
I am an experienced baker and this recipe created a blueberry MESS. I thought the 2 cups of milk sounded like way too much liquid, but I had an overabundance of milk after my grandkids left, so I followed the recipe. There has to be a mistake. Please retest. It was a complete waste of ingredients. I checked many other clafouti recipes and NONE call for 2 cups of milk. Bakers Beware
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