Sous Vide Blueberry Clafoutis
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Pro-level cooking techniques made simple.
Ingredients for 4
1/4 c/60 ml heavy cream
1/4 c/40g almond flour
1 Tablespoon/12g granulated sugar/granulated sugar substitute
2 teaspoons coconut flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 c fresh blueberries/alternative
Extra equipment: 4 4 oz/125 ml screw-top or hinge-closure canning jars
Set your Anova Precision Cooker to 185ºF/85ºC
Combine all ingredients apart from blueberries in a small mixing bowl and whisk until smooth
Set up your jars on a work surface and grease with cooking spray or extra oil. Divide the batter evenly among the 4 jars. Top each with 2 Tablespoons of blueberries
Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath
Place the jars into the bath and set the timer for 1 hour
Remove the jars from the bath and enjoy warm with a little extra sprinkle of sugar, sugar substitute, or creme anglaise!