Raspberry Clafoutis

Raspberry Clafoutis

Raspberry Clafoutis is to take the classic Cherry Clafoutis recipe and add another bright summer fruit to this baked custard that requires nothing too fussy to prepare, in fact, if you’ve never made clafoutis, it can come together in 5 minutes flat and can easily be made ahead.

This twist on the classic has been coming for a few years with the idea to try this raspberries or apricots (yet to be attempted, but imagine it would be incredible because apricots and custard are always a good idea), with each summer that approached some recipe planning and creation would inevitably lead here and with raspberries in good supply at the market recently it was never a better time to make this and with beautiful results thanks to the tartness of raspberries and beautiful custard that makes this a stellar dish!

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.

The bright speckled berries shine through this and clafoutis truly proves French food doesn’t need to be fussy or complicated. Each French dish I make likely includes that previous sentence, but I truly believe foreign food can be as accessible to you as the ingredients you have on hand such as flour, milk, sugar, eggs and summer fruits.

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 traditional dish 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 Notes

If you don’t have a blender to make this, an electic mixer 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.

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.

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.

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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