Monday's Recipe (7/6/09) -WSMV Nashville

Blackberry Clafoutti

(Serves 8)

10-oz bag fresh organic blackberries (couldn't find blackberries and used a 16-oz bag of mixed, strawberries, blueberries and raspberries)
(I think this would be very good with fresh blackberries)
(If I were to use the mix again, I think I'd sweeten the berries some)
1/4 cup sugar (the cook used some vanilla sugar she had, but said that regular would be fine)
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon kosher salt
1/2 cup all-purpose flour
1 tablespoon lemon juice (half a lemon)
1 teaspoon lemon zest (from half a lemon)

Preheat the oven to 350 degrees F. Butter a 9 or 10-inch pie pan.
Pour the berries into the pie pan, arranging them in a single layer.
In the bowl of an electric mixer, beat the eggs together until they begin to foam. Gradually mix
in the sugar. Combine the milk and cream then slowly add them to the egg/sugar mixture in a
thin stream while the mixer is running. Reduce the mixer speed to low, and gradually add the
salt and flour. Increase the speed and beat until well combined. Mix in the lemon juice and lemon
Pour the batter over the blackberries. Bake for 20 minutes, then cover with foil and continue to
bake another 20 minutes or so, until slightly browned and completely set.
Remove from oven and let cool. Cut into wedges, dust with powdered sugar and serve.

Fixed 1NOV09... actually, it was fixed the day before and served on the first. I think it would have been better served after it had cooled from baking and not refrigerated overnight. Fix and Eat the same day.