Blackberry and Thyme Clafoutis with Vanilla Custard
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When blackberries hang heavy on the hedgerows, this rustic French clafoutis turns them into a golden, custardy bake in minutes. A whisper of garden thyme lifts the fruit with an herbal warmth, while the batter puffs and sets like a cross between a pancake and a flan. Serve it warm, dusted with sugar, straight from the dish.
⏱ Prep 15 min🔥 Cook 40 min👥 Serves 6📊 Level Easy
Ingredients for 6 people
2 cups (300g) fresh blackberries
3 large eggs
1/2 cup (100g) granulated sugar, plus extra for dusting
1/2 cup (65g) all-purpose flour
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
1 tsp vanilla extract (or seeds of 1 vanilla pod)
1 tsp fresh thyme leaves
1/4 tsp fine salt
1 tbsp (15g) unsalted butter, for greasing
Powdered sugar, for serving
The Recipe
Preheat the oven to 350°F (180°C). Generously butter a 9-inch (23cm) round baking dish or ceramic tart dish, then dust it lightly with granulated sugar, tapping out the excess.
Scatter the blackberries evenly across the base of the dish and sprinkle the thyme leaves over them.
In a large bowl, whisk the eggs and sugar together until pale and slightly frothy, about 1 minute.
Whisk in the flour and salt until smooth, then gradually pour in the milk, cream, and vanilla, whisking until you have a thin, lump-free batter.
Pour the batter gently over the blackberries — the fruit will float and settle as it bakes.
Bake for 35–40 minutes, until the clafoutis is puffed, golden at the edges, and just set in the center with a slight wobble.
Let it cool for 10 minutes (it will deflate slightly — this is normal), then dust generously with powdered sugar.
Serve warm or at room temperature, straight from the dish, on its own or with a spoonful of cream.
