Blueberry Clafoutis

A different take on classic clafoutis, with the tang of crème fraîche (or sour cream). The layer of jam beneath the custard adds a bit of decadence. A keto version is below as well.

1 c crème fraîche or sour cream
1⁄4 c heavy cream
1⁄4 c unbleached all purpose flour
1⁄2 c granulated sugar
1⁄4 t kosher salt
4 eggs
1 T vanilla bean paste or extract
3 T jam or preserves, preferably blueberry but any jam you like will do
2 c blueberries
3 T sparkling sugar
Butter, for buttering pie plate
Confectioners sugar for garnish

Preheat the oven to 350 degrees. Butter a deep 9” pie plate or any oven safe baking dish that is at least 11⁄2” deep.

Combine crème fraîche, cream, flour, sugar, salt, eggs, and vanilla in a blender jar. Blend on high until smooth and frothy. If you have time, cover and refrigerate the mixture for an hour or up to overnight. If you don’t have time, continue on with the recipe.

Spread the jam on the bottom of the prepared dish. Pour the batter over the jam. Sprinkle berries over the batter. Sprinkle with sparkling sugar and transfer to the center rack of the oven. Bake for 30-40 minutes until lightly browned and a tester comes out clean.

Let cool before garnishing with confectioners sugar.

Keto Version

- Use 1 cup Allulose (or the sweetener of your choice) instead of sugar. Remember that Allulose is 30% less sweet than sugar so I’ve used more. If you are using another type of sweetener, adjust accordingly.

- Use 1⁄4 cup almond flour or coconut flour instead of all-purpose flour.

- Skip the jam, sparkling, and confectioners sugar or use Allulose.