This fruited custard is very similar to the preceding cobbler, with eggs replacing the baking powder. The classic French version is made with cherries, but I am partial to big, juicy Johns Island blackberries.


  • 3 to 4 cups blackberries, cherries, or blueberries
  • cup sugar 4 large eggs
  • 1 vanilla bean and 1 tablespoon rum or 1 tablespoon vanilla extract
  • pinch of salt
  • cups soft southern flour
  • cups milk


If the fruit is not sweet and juicy, sprinkle it with a little sugar and set aside for the juices to draw. Butter a large glass pie plate and preheat the oven to 350°.

Beat the eggs and sugar until the mixture is foamy, then add the seeds from the vanilla bean and the rum (or the vanilla extract) and the salt and beat well. Sift the flour into the mixture and continue to beat well, being sure to incorporate all the ingredients evenly. Beat in the milk. Pour about a third of the batter into the buttered dish, distribute the fruit evenly in it, then add the remaining batter. Bake for about an hour or until the top is golden brown and a toothpick stuck into the batter comes out clean. If the clafoutis is done and the top is not brown, you may brown it under the broiler. Serve hot or warm.