Saigon Cinnamon adds a sweet warm flavor to this classic French dessert, which combines the creaminess of a pudding and the texture of a cake.

Makes 6 servings.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 204
Sodium: 57mg
Fat: 4g
Carbohydrates: 36g
Cholesterol: 112mg
Fiber: 3g
Protein: 6g

Blueberry Clafouti

• Fiber Rich  • Low Sodium

Ingredients

3 cups blueberries
2 tablespoons chopped McCormick® Gourmet Collection Ginger, Crystallized
1/4 cup plus 1 tablespoon sugar, divided
1 cup whole milk
3 eggs
1/2 cup flour
1 tablespoon McCormick® Gourmet Collection 100% Organic Cinnamon, Saigon
2 teaspoons McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar
Confectioners' sugar

Directions

1. Preheat oven to 325°F. Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish. Sprinkle blueberries, ginger and 1/2 cup of the sugar in bottom of prepared dish.

2. Pour milk into blender container. Add eggs, flour, cinnamon, vanilla and remaining 1 tablespoon sugar; cover. Blend on high speed until well mixed. Pour batter over fruit.

3. Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream, if desired.

Tips

Chef's Tip: Try with pitted cherries, sliced plums or sliced peaches, or a combination of fruit.

This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip, for the McCormick® Gourmet Collection.

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