Blueberry Clafouti

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i was almost out of sugar, only had about 1/3 cup but this turned out amazing regardless. The blueberries were so sweet the lack of sugar was not an issue for me. I tend to use less sugar in most recipes as I don't like things too sweet. Texture was perfect and so easy and quick to make.

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A perfect custard-y dish that can be thrown together in an hour. Surprisingly substantial. I use a combo of raspberries and blueberries. Especially great because it's delicious at room temperature, so it's easy to bring to any event, any time of the day! Thanks, Dave Lieberman, for great, easy recipes.

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This is one of my favorite recipes ever! I've made it many times and it always comes out great. We especially like it when it's still warm with vanilla bean ice cream or gelato. One of the favorites with our guests

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We liked this recipe but think it could benefit from some melted butter in the batter. I melted 2 Tbsp butter on bottom of pie plate and added berries and it still stuck so not sure? Other Clafoutis recipes I looked at have some butter in them.

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I tried this last night. It turned out very good. However it could have had a little more flavor. After looking at a few other clagouti recipes I think next time I'll add some lemon zest or brandy or some other flavor.

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This was my second attempt, had a different recipe the first time and it was a disaster. It said to cook at 325 for 30 minutes. It was soup, had to throw out. Tried Dave's recipe and It was still very soupy in middle after 45 minutes. I cooked it for 65 minutes. It was good & not rubbery, but I'm very confused with the cooking times, sould it look soupy when you take it out of the oven? Does it harden as it cools? I did not see the show, but common sense tells you to spray with pam first.

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This was absolutely delicious! My boyfriend and I love it! I read the previous reviewers, and I humbly submit that if your dish comes out "rubbery" your eggs are overcooked, plain and simple. Thus, armed with the knowledge that the pan needed to be sprayed with non-stick and that I needed to be vigilant not to overcook the dish, I embarked. I believe Dave directs the reader to cook the dish for 45 minutes, but I checked mine at 40, and after accidentally letting a lot of the heat out of the oven by leaving the door open, I realized it was still not quite done, and I ended up leaving it in until 45 minutes right on the dot.

It came out perfect. It was tender, the top layer was a little creamy. The "crust" part of the dish was sweet, and the berries were tart. The berries made it look beautiful on top.

Overall, I was very pleased, and I will definitely make this again!

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My mom makes something like this and since we keep Kosher, I used Mocha Mix and it turned out go yummy and I served it with a meat dinner- which amazed my guests.

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My mother used to make a dessert similar to this one (she also used chopped pineapples and I just love Dave's version. My husband can't get enough of it.

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I'll use this over and over again, the berries are suppose to come to the top. It's great with other fruits as well.