John Martin Taylor

Clafoutis

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
top 1000Hoppin John’s Lowcountry Cooking
Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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.

Ingredients

  • 3 to 4 cups blackberries, cherries, or blueberries
  • ⅓ cup sugar 4

Method

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 t