There was a moment that I realized blueberries were all around me. I don't know if it was the four cooking magazines I get or if I was struck by something on the food network or if America's Test Kitchen ran a program. But, there I was drawn to the blueberries, standing in the Stop 'n' Shop staring at them wondering what can I do with them. You see, they aren't my favorite fruit, but Michael really, really likes them. So, being a good partner, I wanted to surprise him with a fresh dessert with one of his favorite ingredients.
What the hell was I going to do with them? I thought muffins, too obvious. I thought, ice cream, too easy. I thought I've always wanted to make a clafouti. So, I spent the rest of the day online searching for a recipe that used blueberries instead of the usual cherries. I went every where. Finally, I realized I should just look at my cook books. I have Mastering the Art of French Cooking by Julia Child, et. al. on my shelf. (Remembering the reason I wanted to start the blog thing was because I met Julie Powell of Julie and Julia fame and got to speak with her, I was inspired to follow.)
Duh, when you are looking for something French, consult with Julia first. It was right there on page 657. Her recipe follows.
My version turned out a bit eggy and not as flan/custardy as I'd hoped. And all my berries floated to the top. Luckily, I can try it again. A really simple recipe to use any fruit. Sadly, after all that research and planning, my honey got very ill and couldn't even try a bite.
1 1/4 cup Milk
1/3 cup Sugar
3 Eggs
1 T Vanilla extract
1/8 tsp Salt
1/2 C flour
3 cups Blueberries (or fruit you have)
Directions
Preheat oven to 350 F.
In a blender, mix milk, 1/3 cup sugar, eggs, vanilla, salt and flour.
Pour a 1/4 inch layer into a lightly greased baking dish and bake for a few minutes until lightly set.
Remove from oven and sprinkle berries over batter then pour in remaining batter.
Bake for 45-60 minutes until puffy and golden brown.
Can use other fruit instead of blueberries. If using a sharper fruit, sprinkle an extra 1/3 cup sugar over the fruit.
Bake Through
Robb
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