Blueberry-hazelnut clafoutis


  • Serves 4 people

  • 200 ml pouring cream
  • ½ tsp vanilla bean paste
  • 4 eggs
  • 80 gm caster sugar
  • 25 gm plain flour, sifted
  • Finely grated rind of ½ lemon
  • 50 gm hazelnuts, finely chopped
  • For dusting: icing sugar
  • Blueberry compote
  • 250 gm blueberries
  • 15 gm caster sugar
  • Juice of ½ lemon
01   Preheat oven to 180C. For blueberry compote, combine ingredients in a small saucepan and stir over medium heat until blueberries bleed colour (3-5 minutes). Set aside.
02   Combine cream and vanilla bean paste in a jug. Separate 2 eggs and set eggwhites aside. Beat yolks with remaining 2 eggs and sugar in an electric mixer until light and creamy. Add flour and lemon rind and whisk to combine, then add cream and stir to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold into yolk mixture. Add nuts and fold to combine.
03   Divide batter among 4 lightly buttered and sugared 1-cup shallow ovenproof dishes. Spoon on blueberries and bake until golden and just set in the centre (12-18 minutes). Stand to cool briefly. Serve warm, dusted with icing sugar.
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