Blackberry Thyme Clafoutis

Quick and yummy, one of the first desserts I learned in France. You can use raspberries or blueberries, and frozen is ok. A keto version is below as well.

Serves 8

• 1 c whole milk

• 1⁄2 c heavy cream

• 2 sprigs fresh thyme

• 1 c unbleached all purpose flour

• 3⁄4 c sugar, divided

• 1⁄4 t kosher salt

• 3 eggs

• 1 T vanilla bean paste

• 2 c blackberries

• Butter, for buttering pie plate

• Confectioners sugar for garnish

Preheat oven to 350 degrees. Butter a deep 9” pie plate or any oven safe baking dish that is at least 1 1⁄2” deep.

Place the milk, cream, and thyme sprigs in a saucepan and bring to a simmer. Turn off the heat, cover the pan and let steep for 10 minutes.

After steeping, remove the thyme sprigs and pour milk mixture into a blender. Add flour, 1⁄2 cup of sugar, salt, eggs, and vanilla to the blender. Blend on high until smooth and frothy.

Pour batter into prepared dish and spread berries over batter. Sprinkle with remaining 1⁄4 cup of sugar and transfer to the center rack of the oven. Bake for about 50 minutes until lightly browned and a tester comes out clean.

Let cool somewhat before sprinkling with confectioners sugar.

Keto Version

- Use all heavy cream or coconut milk, or a mixture of both

- Use 1 cup Allulose (or the sweetener of your choice) instead of sugar and don’t divide it; add it all to the blender. Remember that Allulose is 30% less sweet than sugar so I’ve used more. If you are using another type of sweetener, use 3⁄4 cup.

- Use 1⁄2 cup almond flour and 1⁄4 cup coconut flour (or all almond) instead of all-purpose flour.

- Skip the confectioners sugar