Raspberry Clafoutis

Technically the French baked custard dessert should not be titled clafoutis if it doesn’t have cherries in it, but honestly, raspberry clafoutis encapsulates this perfectly and this recipe is adapted from Julia Child’s famous Cherry one anyhow.

Unlike the very famous original of this dish, the raspberries kinda float to the top and so you end up with a giant thick custard bottom, but you’d probably end up with this result if you add less fruit than the recipe recommends.

A little recipe tinkering had this dish in front of us and an exclamation that this was better than the cherry version coming from Mr Brooks…well that was surprising because the cherry is beloved in our house, but if you’ve never made this dish and you don’t have cherries on hand, give this one a go.

Raspberry Clafoutis
Adapted from Julia Child via Bite from the Past
Serves 6

Ingredients:
400 grams/14 ounces raspberries
1 1/4 cups milk
2/3 cup superfine/caster sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour

Directions:
Preheat the oven to 180°C/350F.

Place the milk, 1/3 cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.

Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.

Remove from the oven and add the raspberries. Shake lightly to even them out and sprinkle the remaining sugar over evenly.

Pour in the remaining custard mixture and return to the oven for approximately 1 hour or until golden on top.

Remove and allow to cool slightly.

Serve warm.

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Raspberry Clafoutis

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 1x
  • Cuisine: French

Description

A bright raspberry twist on a classic, this one allows for slightly less fruit and slightly more custard with the tangy berries making a perfect filling for this French dessert.


Scale

Ingredients

400 grams/14 ounces raspberries
1 1/4 cups milk
2/3 cup superfine/caster sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour


Instructions

  • Preheat the oven to 180°C/350F.
  • Place the milk, 1/3 cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
  • Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
  • Remove from the oven and add the raspberries. Shake lightly to even them out and sprinkle the remaining sugar over evenly.
  • Pour in the remaining custard mixture and return to the oven for approximately 1 hour or until golden on top.
  • Remove and allow to cool slightly.
  • Serve warm.

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