Shelly's Recipe

BLACKBERRY CLAUFOUTI WITH CHAMBORD AND WHITE CHOCOLATE

Category: Desserts

1 tablespoon unsalted butter, at room temperature
1/3 cup sugar, plus 2 tablespoons
3 large eggs, at room temperature
6 tablespoons all-purpose flour
1 cups whole milk
1/2 cups heavy cream
2 tablespoons Chambord
1 teaspoons vanilla extract
Pinch salt
White chocolate, melted and drizzled over the claufouti
Fresh blackberries and white chocolate shavings for garnish
Creme fraiche, optional

Preheat the oven to 375 degrees F. Wash and dry blackberries. Lay them out on a plate and sprinkle with 1 tablespoon of sugar. Let them sit for about 10 minutes. Butter a 10 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the sugar.

Beat the eggs and the 1/3 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn mixer to low speed and mix in the flour, milk, cream, Chambord, vanilla extract and salt. Set aside for 10 minutes.

Lay blackberries evenly over bottom of baking dish. Gently pour batter over blackberries. Place baking dish on middle rack in the oven. Bake for 35 to 40 minutes until the custard is set and is golden brown. Remove to a wire rack. Drizzle with white chocolate. Garnish with fresh blackberries and shaved white chocolate.

NOTE: This is best served warm, but can be served at room temperature. You can also serve with a dollop of creme fraiche. Serves 8