Blackberry-Ginger Clafouti

Total Time:
50 min
5 min
45 min

8 servings

  • 1 tablespoon butter, at room temperature
  • 1/3 cup plus 1 tablespoon sugar
  • 1/2 cup flour (I use a gluten-free all-purpose flour)
  • Kosher salt
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon store-bought or homemade garam masala, recipe follows
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup fresh blackberries (or any berry!)
  • Powdered sugar, for dusting
  • Whipped cream, optional
  • Aarti's Hot (not heavy!) Homemade Garam Masala:
  • 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
  • 3 tablespoons whole cloves
  • 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
  • 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
  • Preheat the oven to 350 degrees F.

  • Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.

  • Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.

  • Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish.

  • Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.

  • Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!

Aarti's Hot (not heavy!) Homemade Garam Masala:
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Easy Ginger Beer

    Recipe courtesy of Food Network Kitchen