Blueberry Clafoutis

Before starting this Blueberry Clafoutis recipe, organise all the necessary ingredients.

Grease the bottom and sides of a baking dish with a knob of soft butter, spreading it with your fingers...

... as shown in the photo. The bottom and sides of the mould should be coated with butter. Set aside.

Pour the milk in a saucepan...

... then add the whipping cream and place over medium heat.

Place the eggs in a mixing bowl...

... add the castor sugar...

... salt...

... vanilla sugar...

... and blanch with a whisk.

Add the flour...

.. and combine well with a whisk...

... until homogeneous, without lumps.

Add 5cl of rum...

... and combine with a whisk.

When the milk and cream start boiling, add to the preparation while whisking.

When homogeneous, pour the clafoutis batter into the dish, to a thickness of 1 cm...

... flat side facing up.

Bake in the oven preheated at 170°C (gas 3) for 5 minutes...

... just enough time for the thin layer of batter to coagulate.

Take the dish out of the oven and leave to cool at room temperature.

Fill the mould with the rest of the batter and add the blueberries, fresh preferably. Frozen blueberries will release moisture during baking.

Bake at 170°C (gas 3) for 30 to 35 minutes.

The clafoutis should rise during baking.

When cooked, remove from the oven. Leave to cool at room temperature.

The clafoutis will fall and deflate while cooling down. Serve at room temperature. Store any leftover clafoutis in the fridge.