It’s almost like a pudding because there are eggs and milk in it, also some sour cream.
I used ready to use refrigerated pie crusts. It gets the process going a lot quicker which is good because I like to get to the fun stuff quickly!
I rolled out the pie crust a little thinner and then put it into the tart pan, forked it a little bit and baked it in the oven at 400 degrees for 10 minutes. Be watchful that a big bubble doesn’t form in the bottom of the pie crust. If it does, just push it down or you could put tin foil in the bottom of the pie and then fill with rice or beans.
Now we are ready to put in the filling. Put a pint of blueberries into the cooked pie shell.
6 large eggs
1 cup sugar
1 1/2 cups milk
1/2 cup sour cream (I use low fat sour cream)
1 1/2 teaspoons vanilla extract (I didn’t have any and it still came out great)
1 pint blueberries
Beat eggs and sugar for a few minutes. Then add in milk, sour cream, and vanilla extract. Beat well.
Put 1 pint blueberries into the baked tart shell. Pour liquid ingredients over the blueberries.
Bake for 35 to 40 minutes until set. Put foil over crust so that it doesn’t burn (mine burned a little).
Cool until it is just warm and then put on another pint of blueberries.
Sprinkle generously with confectioner’s sugar. It’s amazing how splendid this looks. A picture does not do it justice.
Serve warm. I served this with ice cream. )
A slice of clafoutis. Pronounced Klah foo tees with the emphasis on the tees. It’s French, remember?
Ready to eat......
This was a great recipe, a great recipe. And it’s a show stopper.
Thanks, everyone for reading. I’m having so much fun with blueberries. Can you tell? ha ha
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Savvy Southern Style