Cottage Cheese Clafouti Recipe

Name: Cottage Cheese Clafouti
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Butter, for greasing; 1 1/4 cups granulated sugar; Half And Half; 4 large eggs; 1/4 cup all-purpose flour; Vanilla; Nutmeg; 1/4 teaspoon salt; 1 cup cottage cheese

Indulge in this surprisingly light and fluffy Cottage Cheese Clafouti! This baked custard, reminiscent of a souffle, is studded with fresh berries and topped with a delightful brown sugar and cinnamon crunch. The secret ingredient? Creamy cottage cheese, which adds a unique tang and texture. A perfect summer dessert – easy to make and incredibly satisfying!

Prep Time 15 mins

Cook Time 55 mins

Calories 329 kcal

Protein 31g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cottage Cheese Clafouti

Butter, for greasing
1 1/4 cups granulated sugar
Half And Half
4 large eggs
1/4 cup all-purpose flour
Vanilla
Nutmeg
1/4 teaspoon salt
1 cup cottage cheese

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How to Make Cottage Cheese Clafouti

Preheat oven to 425°F (220°C). Position rack in the center.
Generously butter a 2-quart souffle dish. Sprinkle 1 tablespoon of granulated sugar evenly over the buttered surface.
In a blender, combine: 4 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup whole milk, 1/2 cup heavy cream, and 1/4 cup all-purpose flour. Blend until completely smooth.
Add 1 cup cottage cheese to the blender. Blend on low speed for 5 seconds, or until just combined. Do not overmix.
Pour the batter into the prepared souffle dish.
Bake for 30 minutes at 425°F (220°C).
Reduce oven temperature to 350°F (175°C). Continue baking for 10 minutes.
Sprinkle 1 tablespoon of granulated sugar over the top of the clafouti.
Bake for a final 5 minutes, or until the clafouti is set and lightly golden brown.
Remove from oven and let stand for 10 minutes before serving. Top with fresh berries, a dollop of sour cream, and a sprinkle of cinnamon and brown sugar (optional).