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Clafoutis
- Serves
8
- Difficulty
Easy
Published 1992
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 ⅓ cup 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
Beat the eggs and sugar until the mixture is foamy, then add the seeds from the vanilla bean and the rum (or t
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