Blackberry & Macadamia Nut Clafoutis Recipe

There were not many food items I refused to eat as a kid. Liver, sea urchin, and squash were at the top of the “most hated” list. Right up there with custard and pudding. That’s right – pudding. Every kids’ dream dessert, right? Not so in my case. The only way you could get me to eat pudding, to this day, is to line me up with a gaggle of foie gras geese and stick a tube down my throat. I tell you this to explain the miraculous appearance of a clafoutis recipe on this site. Typically, as soon as I see that a dessert is comprised of any sort of custard, a shiver of disgust runs down my spine and I quickly turn the page. Do not even think of mentioning the world “flan” in my presence. However, now I have seen the custard-colored light and am ready to venture whole-heartedly, without fear, into the world of clafoutis.

Clafoutis are a French dessert, typically made with cherries. Technically, if cherries are substituted with another type of fruit, we are supposed to call it a flaugnarde. Hopefully the French will forgive me if I keep things simple. This dish is often made with sliced almonds, mixed in with the cherries. However, I recently received a bag of unsalted, roasted macadamia nuts from the company Oh! Nuts and I wanted to make something with them to stop my hand from continuously wandering into the bag for “just one more”. To be truthful, the macadamia nut flavor is not at all strong in this batter and you could definitely get away with substituting blanched almonds. The juice of sweet summer blackberries seep into the flan-like dessert and add a burst of fresh flavor with each bite. When baked, the custard takes on the consistency of a thick quiche or crepe.

Place 1/2 cup roasted, unsalted macadamia nuts in a food processor. Pulse until the nuts are finely chopped, but have not turned into a paste. Pour 1 1/4 cups whole milk into a medium saucepan and scrape the macadamia nuts into the milk. Bring to a simmer, stirring frequently, then remove from the heat. Let the mixture sit for 30 minutes so that the flavor of the nuts can soak into the milk.

Place a fine-mesh strainer over a medium bowl and pour the milk mixture into the strainer. Push on the macadamia nuts with a rubber spatula to release all of the milk. Discard the nuts. Reserve the milk.

Preheat oven to 375 degrees F.

Grease a 9-inch pie dish with butter, pour in 1 tablespoon granulated sugar, and turn the dish so that the sugar is evenly dispersed on the edges and bottom. Add 2 cups fresh blackberries to the dish and arrange evenly on the bottom.

In a medium bowl, beat 3 eggs, 1/3 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt with a electric hand mixer until just combined. Add the milk and beat again. Add 1/4 cup all-purpose flour and beat until the mixture is smooth. Pour the mixture over the blackberries.

Put the pie dish in the oven and bake until a sharp knife inserted in the center comes out clean, approximately 30 minutes. Remove from oven and let cool completely. Spoon the clafoutis onto plates and sprinkle lightly with confectioner’s (powdered) sugar. Serve.

Other clafoutis recipes:

Tartelette’s Mirabelle Clafoutis
Simply Recipes’ Cherry Clafoutis
eCurry’s Cherry & Apricot Clafoutis

Blackberry & Macadamia Nut Clafoutis

1/2 cup unsalted, roasted macadamia nuts
1 1/4 cups whole milk
Butter for pie dish
1/3 cup plus 1 tbsp granulated sugar, divided
2 cups fresh blackberries
3 eggs
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup all-purpose flour
Confectioner’s (powdered) sugar, for dusting

Place macadamia nuts in a food processor. Pulse until the nuts are finely chopped, but have not turned into a paste. Pour milk into a medium saucepan and scrape the macadamia nuts into the milk. Bring to a simmer, stirring frequently, then remove from the heat. Let the mixture sit for 30 minutes so that the flavor of the nuts can soak into the milk.

Place a fine-mesh strainer over a medium bowl and pour the milk mixture into the strainer. Push on the macadamia nuts with a rubber spatula to release all of the milk. Discard the nuts. Reserve the milk.

Preheat oven to 375 degrees F.

Grease a 9-inch pie dish with butter, pour in 1 tablespoon granulated sugar, and turn the dish so that the sugar is evenly dispersed on the edges and bottom. Add blackberries to the dish and arrange evenly on the bottom.

In a medium bowl, beat eggs, 1/3 cup granulated sugar, vanilla extract, and salt with a electric hand mixer until just combined. Add the milk and beat again. Add flour and beat until the mixture is smooth. Pour the mixture over the blackberries.

Put the pie dish in the oven and bake until a sharp knife inserted in the center comes out clean, approximately 30 minutes. Remove from oven and let cool completely. Spoon the clafoutis onto plates and sprinkle lightly with confectioner’s (powdered) sugar. Serve.

This can be made 5 to 6 hours in advance. Keep at room temperature.

Serves 6 to 8.

Printable recipe

Disclaimer: Oh! Nuts sent the macadamia nuts to me free of charge, but did not compensate me for including their product in a recipe.