This classic French dessert is paired with raspberries in a custard-style batter to create a smooth and tart dessert or chilled fruity breakfast dish. With a preparation time of 10 minutes and including only 7 ingredients, this fuss free dish is perfect for any occasion.
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Unlike the very famous original of this dish, you can save the time with no pitting needed with these and the raspberries kinda float to the top and so you end up with a giant thick custard bottom, so you could easily add another punnet of raspberries to make this more fruity.
A note that technically the title of this is incorrect as the word clafoutis can only be used when you have the cherry version, but anyway, whatever you want to call this French baked custard you can because it's delicious.
Ingredients and substitutions for Raspberry Clafoutis
- Milk: Whole milk was used, though if you prefer, a creamy dairy free milk would work, but would likely not have the same results.
- Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our mixture is smooth whilst adding sweetness without adding additional flavors to our custard. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel flavor to the custard.
- Flour: Not much flour is needed here so plain works best to help thicken the custard up as it bakes. You could replace with corn starch, if you want to make this gluten free; or replace with gluten free flour.
- Eggs: As well as adding structure to the clafoutis, the eggs will bind everything together so are essential.
- Raspberries: Fresh were used here as they lose less moisture than frozen would
See recipe card for quantities.
How to make Raspberry Clafoutis:
Step 1: Blend: Blend everything (except the raspberries and half the sugar) until smooth.
Step 2: The bottom crust: Pour just enough of the custard to cover the base of your baking dish and bake until lightly golden.
Step 3: Raspberry time: Spoon the raspberries over the base and sprinkle over the remaining sugar.
Step 4: Fruit + custard: Pour the remaining custard over and bake until golden brown.
Step 5: Serve: Allow to cool, spoon into serving bowls and enjoy!
FAQ's for the best Raspberry Clafoutis
Absolutely! You could use more traditional cherries or even replace with apricots, blackberries or even strawberries could be subbed here, though you'll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.
Though it is recommended to serve this warm as is, I find making ahead and keeping in the refrigerator as kind of a summer breakfast is a great way to eat clafoutis, in fact, I prefer it chilled.
Other custard desserts you'll enjoy
Raspberry Clafoutis
Ingredients
- 320 grams / 1 ¼ cups milk
- 125 grams / ⅔ cup superfine/caster sugar
- 140 grams / 3 medium eggs room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 80 grams / ½ cup plain flour
- 400 grams / 14 ounces raspberries
Instructions
- Preheat the oven to 180°C/350F.
- Place the milk, ⅓ 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.
- Spoon into serving dishes either warm or cold.
Notes
- If you don't have a blender: An electric mixer or even a hand whisk would make this batter just as easily, however, you might need to whisk slightly longer to remove the lumps which the blender cuts through quickly.
- Other fruits: The aforementioned replacement of raspberries in this dish for the more traditional cherries or apricots, blackberries or even strawberries could be subbed here, though you'll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.
- Serve warm...or cold: Though it is recommended to serve this warm as is, I find making ahead and keeping in the refrigerator as kind of a summer breakfast is a great way to eat clafoutis, in fact, I prefer it chilled.
- Baking dish: The baking dish used here is 24.5x17 cm / 9.5x6.5 inches which is small to medium sized.
Nutrition
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