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.
400 grams / 14 ounces raspberries
310 milliliters / 1 1/4 cups milk
125 grams / 2/3 cup superfine/caster sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
80 grams / 1/2 cup plain flour
- 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.
- Spoon into serving dishes either warm or cold.
Sub for a blender: If you don’t have a blender to make this, an electric 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.
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.
Adapted from Julia Child via Bite from the Past