5-Ingredient Blueberry Clafoutis for Two

Clafoutis is a simple French dessert that uses a simple egg-and-flour custard bases studded with fruit. The classic version uses black cherries.

I like to use plump, juicy blueberries. I love that blueberries require no prep—no pitting, slicing, or chopping—making this version especially quick to make.

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This blueberry clafoutis recipe has only 5 ingredients! Here’s what you need:

• Egg
• Milk
• Flour
• Sugar
• Blueberries

This recipe is absolutely foolproof. Here are the steps:

1. Preheat the oven and spray two ramekins with cooking spray or coat them lightly with butter or oil.
2. Put half of the blueberries in each ramekin.
3. In a small bowl, whisk together the egg, milk, flour, and sugar.
4. Pour the mixture over the blueberries, dividing equally.
5. Bake for 30 minutes.

Clafoutis is usually made in a tart tin, baking dish, or cast-iron skillet. I like to make these individual tarts in ramekins. That way everyone gets their fair share without argument.

For the most tender custard, whisk together the egg, milk, and sugar before whisking in the flour. Once the flour is added, whisk just to combine well.

To keep your blueberry clafoutis from drying out or becoming rubbery, be careful not to overcook it.

To test for doneness, insert a toothpick or the tip of a knife into the center of the custard. If it comes out clean, it is done. Or use an instant-read thermometer. The custard is done when the internal temperature reaches 160ºF.

When finished baking, set the clafoutis on a wire rack to cool for just a few minutes before serving.

Serve it garnished with a sprinkle of powdered sugar or a dollop of lightly sweetened whipped cream.

Clafoutis is a classic French dessert that is made by pouring batter over fresh fruit and baking it. The batter is made from eggs, milk, flour, and sugar and is sometimes flavored with vanilla extract. The result is a thick custard, almost like flan, studded with fruit.

Clafoutis is pronounced claw-foo-tee.

Clafoutis is meant to be dense and eggy. It should be moist and custardy with a browned crust that is crisp around the edges. The flavor is lightly sweet and mostly tastes of the fruit you use.

Yes. Clafoutis is traditionally made with fresh black cherries with their pits. You can use pitted cherries, or substitute a completely different fruit.

You can make the batter for this blueberry clafoutis and assemble it in advance. After pouring the batter over the fruit, cover and refrigerate it for as long as overnight. Bake the dish just before serving.

Absolutely! This clafoutis recipe is mostly fruit, so it makes a perfectly suitable, even healthy breakfast. It also goes delightfully well with a cup of coffee.

For another great summer dessert that is made in a full-size batch, try these amazing No-Bake Buttermilk Marshmallow Bars or this Honey Cake!

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