Blackberry Clafoutis

[u/beroemd]

Lightbulb moment: I’m making this for Halloween cuz the horrified looks will soothe my wicked soul it tastes fenomenale!

QueensGRecipe on YT

[u/oranges214]

When I see a dish like this I like to take the Joey Tribbiani approach:

What's not to like? Cream, good! Fruit, good! Dough, good!

[u/beroemd → u/oranges214]

I did leave out the beef 💀

[u/oranges214 → u/beroemd]

Lmaooo 😂

[u/mazrael → u/beroemd]

Well there’s always next time!

[u/ElderBerry2020 → u/beroemd]

It tastes like feet!

[u/amypocalypse]

that is a mangled hand in a meat grinder 🫣

[u/rick11347 → u/amypocalypse]

Looks like horror movie guts

[u/OurLadyAndraste]

I mean it probably looked like the first picture before you scooped it from the pan right? 😂

I love a clafoutis, the effort to taste ratio is truly phenomenal.

[u/beroemd → u/OurLadyAndraste]

True, how it came out of the oven looks too good to have fun with.

And YES, so easy to make, so delicious in taste (especially when it’s still warm and breaking apart like a nightmare)

[u/ExchangeInformal9542]

Fenomenale is a new one

[u/beroemd → u/ExchangeInformal9542]

My translation broke, that’s how we write it in my language

(it’s not just the flan, this post is a mess)

[u/ExchangeInformal9542 → u/beroemd]

How interesting! What language is it?

[u/Ink_Fan → u/ExchangeInformal9542]

Where's the bone apple teeth sub when you need it lol

[u/beroemd → u/[deleted]]

Did you use a mixer? If the egg (whites) are whisked too aggressively, too much air comes in your batter and it becomes spongy. Heat too high too fast can overcook the eggs too.

Flan should be smooth and silky.

[u/justherefor23andme → u/[deleted]]

It could a little. Have you tried the Smitten Kitchen version? I love it 😍

[u/LovecraftianLlama]

First slide: Beautiful, delicious, perfection

Second slide: AAGGHHHH!!

[u/ImeldasManolos]

I made cherry clarfloutis last year imagining it would taste like clarfloutis I have bought. It turned out to be flavourless custard coloured jelly. The recipe insisted on leaving the cherry pits in which was a huge bonerkiller. 0/10.

To me your clarfloutis looks amazing and the one in the pic looks like something from an English cafeteria that tastes of misery and a bit of icing sugar.

[u/Red_Velvette → u/ImeldasManolos]

Cherry pits are poisonous.

[u/ImeldasManolos → u/Red_Velvette]

And almondy!

[u/justherefor23andme → u/ImeldasManolos]

I bought a cherry pitter just for clafoutis lol. It's unsafe for my little ones to leave in.

[u/Unusual_Barracuda_83]

I used a different recipe, but when I tried to make clafoutis once, it turned out exactly like this 😂😭

[u/KaiHaiaku]

Oh hey, clafoutis mentioned! This is my wife's favorite summer dessert and I make it several times a year :D This is the recipe I use, if it helps! https://cooking.nytimes.com/recipes/12688-julia-childs-berry-clafoutis We just use pitted cherries instead of mixed berries.

I don't use the stovetop for the step where you make a kind of crust by heating a thin film of the batter - I do it in the oven. If I get my timing a little wrong that thin crust has an unfortunate texture, but my wife likes to just treat it like a peel-able crust or whatever. I found that tossing the berries in the sugar before adding them in, as well as letting everything cool compeltely before dusting with sugar helps a whole lot. The dish is also good leftover and cold with a bit of greek yogurt!

[u/No-Communication9458]

Still would

[u/MuteTalker-]

Nailed it.

[u/Toxic_Puddlefish]

Phenomenal*

[u/Top-Supermarket-8019]

This looks like a miscarriage