Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::4 to 6
Ingredients
Oops! Something went wrong. Our team is working on it.
8 tablespoons white sugar, divided
4 tablespoons light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon miso paste
6 tablespoons all-purpose flour
7 tablespoons heavy whipping cream or double cream
2/3 cup milk
1 tablespoon butter, for greasing
2 cups blackcurrants, removed from their vines
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Allrecipes/Julia Hartbeck
Combine 7 tablespoons white sugar, soft light brown sugar, eggs, vanilla extract, and miso paste in a bowl and whisk vigorously until eggs are foamy, 2 to 3 minutes.
Allrecipes/Julia Hartbeck
Whisk in flour until smooth, then add milk and cream. Stir until thoroughly combined.
Allrecipes/Julia Hartbeck
Melt 1 tablespoon butter in a heavy ovenproof cast iron skillet. Use a piece of paper towel to spread the butter around the base and sides of the skillet. Sprinkle all over with remaining 1 tablespoon sugar to leave a thin, glittering crust around the skillet.
Allrecipes/Julia Hartbeck
Cook’s Note
Alternatively, you could use a ceramic pie dish, in which case you should melt the butter in the dish in the oven for a few minutes, rather than on the stove.
Tip blackcurrants into the prepared dish and arrange evenly. Pour batter carefully on top.
Allrecipes/Julia Hartbeck
Bake in the preheated oven until clafoutis is set around the sides, but still jiggles in the center, about 30 minutes. Leave to cool until lukewarm before serving.
Allrecipes/Julia Hartbeck
From the Editor
The original recipe was submitted using metric, which we converted into cups. If you have a kitchen scale, you can use the following measurements: 90 g sugar for the batter, 50 g light brown sugar, 50 g flour, 100 ml heavy whipping cream or double cream, 150 ml milk, and 200 g blackcurrants.