Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.

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Ingredients

Directions

  • Butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups with the softened butter; set aside. In a blender combine eggs sugar, milk, cream, flour, liqueur, orange zest, vanilla, and salt. Cover and blend until smooth.

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  • Arrange berries in prepared skillet. Carefully pour batter over berries. Bake in a 375°F oven for 10 minutes. Reduce oven temperature to 350°F and bake for 25 to 30 minutes more (20 to 25 minutes more for smaller pans) or until filling is set and top is golden brown.

  • Sprinkle with powdered sugar and serve warm with creme fraiche.

*To use frozen berries:

Arrange frozen berries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Carefully transfer to skillet, trying not to break berries.

Nutrition Facts

363 calories; 20 g total fat; 155 mg cholesterol; 178 mg sodium. 37 g carbohydrates; 7 g protein;

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