Clafoutis is the quintessential French dessert. I would say the texture is similar to custard, yet the flour makes it kind of cakey. The traditional French Clafoutis is made with cherries. When made with fruits other than Cherries, it’s actually called Flaugnarde. I’m just calling it Raspberry Clafoutis.
I was feeling lazy. I looked in the fridge and saw that I had 2 nice boxes of fresh raspberries. With raspberries, I would not have to remove pits. Although the French make it with pits and all. They say that the pits give the Clafoutis a richer flavor. I say bull crap, it’s just easier. With pits, you have to warn all that eat it. It’s also not very graceful, spitting out pits at the table.
Preheat the oven to 375 degrees F. Butter a pie dish, cake pan or ramekins. You can also use a springform cake pan.
You will need around 1 1/2 boxes of raspberries or about 3 cups. Rinse and dry with paper towel.
Fill the bottom of pan with a single layer of raspberries.
Combine 1 cup of whole milk with 1/4 cup of heavy whipping cream in a small saucepan.
Bring to a simmer over medium low heat. Set aside.
Combine 4 eggs, 1/2 cup flour, 1 teaspoon grated lemon zest, 1/2 cup sugar, 3/4 teaspoon vanilla extract and 1/2 teaspoon salt in a mixing bowl.
Whisk until blended.
Gradually add the hot milk/cream mixture, while whisking……..
Pour custard evenly over fruit. Bake at 375 degrees F. for 45 – 55 minutes. If you are using ramekins, bake for approximately 30 minutes or until the top is golden brown.
Remove from oven and let cool for a couple of minutes. Don’t be alarmed when the Clafoutis settles in the pan. It collapses like a souffle.
Sprinkle the top with powdered sugar. Use a knife to loosen the sides of the Clafoutis.
If you baked the Clafoutis in ramekins, its not necessary to loosen the sides.
Cut into wedges and serve warm or room temperature. Enjoy!
3 cups raspberries
4 large eggs
1 cup whole milk
1/4 cup heavy whipping cream
1/2 cup sugar
1/2 cup flour
1 teaspoon grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon salt
Preheat oven to 375 degrees F. Butter cake pan or 8 ramekins. Springform cake pans seem to work best.
Wash and dry 3 cups of raspberries. Line the bottom of the cake pan with a single layer of raspberries.
Combine 1 cup whole milk and 1/4 cup heavy whipping cream to a small pan. Bring to a simmer over medium low heat. Set aside. In a mixing bowl, combine 4 large eggs, 1/2 cup flour, 1/2 cup sugar, 1 teaspoon grated lemon zest, 3/4 teaspoon vanilla extract and 1/2 teaspoon salt. Whisk ingredients to blend. Slowly whisk in the hot milk/cream mixture until smooth. Pour evenly over the fruit in the pan.
Bake for 45 – 55 minutes or until custard is cooked and the top is golden brown. Cook for approximately 30 minutes if baking in ramekins. Let the Clafoutis cool for 3 -5 minutes. Run knife around the sides of the pan to loosen. This in not necessary if baking in ramekins. Dust the top with powdered sugar. Cut into wedges and serve warm or at room temperature. Serves 6 -8. Enjoy!