Blueberry Clafoutis with Sheep’s Milk Caramel

A clafoutis is traditionally a tart made with cherries. But this version from Main House Executive Chef Josh Feathers uses blueberries, making it a perfect base for topping with our sweet Sheep’s Milk Caramel!

Blueberry Clafoutis

1 cup whole milk
¼ cup sugar
3 whole eggs
1 Tablespoon vanilla paste
⅛ teaspoon salt
½ cup sifted all-purpose flour
2 Tablespoons melted butter
2 cups blueberries
¼ cup sugar

Preheat your oven to 325°F. Place an 8” iron skillet in the oven.

Blend milk, eggs, vanilla, sugar and salt in a bowl with a wire whisk. Add the flour, and mix to incorporate.

Melt butter in the hot pan, and pour it into your batter mix just to incorporate, leaving the pan greasy from the melted better.

Pour the batter into your greased pan, and let it sit in the hot pan for one minute. Add berries, scattered into the batter, and top with the other ¼ cup of sugar.

Place in the oven, and bake for 15-20 minutes or until it rises evenly all the way around.

Remove from the oven. As it cools, it will fall and flatten.

Finally, drizzle the Sheep’s Milk Caramel on top, and serve!