Cook and Scale
Raspberry Clafoutis
6 servings · 55 min total
A rustic French baked custard studded with fresh raspberries, somewhere between a flan and a pancake, dusted with icing sugar. Simple enough for a weeknight.
Ingredients
- 300 g raspberry
- 3 egg
- 100 g white sugar
- 60 g wheat flour
- 2½ dl milk
- 4 tbsp heavy cream
- 2 tsp vanilla extract
- 1 pinch salt
- 1 tsp butter, for greasing
- 1 tbsp powdered sugar
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Layer the raspberries — Heat the oven to 180C. Butter a shallow baking dish and scatter the raspberries evenly across the base.
- 2.
Whisk the batter — Whisk the eggs with the sugar until smooth, then whisk in the flour, milk, cream, vanilla, and salt to a thin, lump-free batter.
- 3.
Pour and bake the clafoutis — Pour the batter gently over the raspberries and bake for about 40 minutes until puffed, golden, and just set in the centre.
- 4.
Cool and dust with sugar — Let it cool a little so it settles, then dust with icing sugar. Serve warm or at room temperature.