Blueberry Clafouti with Saigon Cinnamon and Candied Ginger

By Chez_Alexander

Ingredients

• 1 cup whole milk
• 3 eggs
• 1/2 cup flour
• 2 tsp vanilla extract
• 1 TBS ground Saigon cinnamom
• 1/4 cup + 1 TBS sugar
• 3 cups blueberries, rinsed
• 2 TBS crystallized ginger
• 1 small block dark or bittersweet chocolate, grated

Preparation

Step 1

1. Preheat oven to 325F. Butter a 10" deep pie plate or a shallow baking dish. Arrange the blueberries and ginger in the bottom of the butter pie plate and sprinkle with 1/4 cup sugar.

2. Pour milk into a blender and add eggs, flour, vanilla, cinnamon, and remaining 1 TBS sugar. Blend on high speed until mixed, about 1 minute.

3. Pour batter directly from blender over the fruit in the pan. Bake for 25-30 minutes, or until clafouti is lightly browned on the edges.

4. Cut into 6 pie-shaped wedges and serve while still warm with whipped cream and grated chocolate.

Makes 6 servings. Each serving = 6 Weight Watchers points.