For this classic French dessert, I swapped raspberries for the traditional cherries.
Somewhere between custard and cake lies the clafoutis, a French country dessert traditionally made with cherries. I have yet to make a clafoutis with cherries, but it is on my list.
And I’ve recently fallen for it big time. So far, I’ve made this rustic dessert with peaches, mixed berries and now raspberries.
If you haven’t made a clafoutis, I think you should definitely try it … and soon. It is 100% delicious. It is ridiculously easy to make. And your family and guest will think you slaved over the dessert for hours.
Raspberries are one of my favorite fruits (although truth be told, I really like all fruits). These raspberries add a tartness to the sweetness of the custard.
Arrange raspberries in buttered dish.
Pour custard over the top. Bake for 35-40 minutes. Sprinkle with confectioner’s sugar or desired toppings. Then, be prepared to take all of the accolades. Yep, it’s that easy.
Yields 8-10 servings
1 Tablespoon unsalted butter, at room temperature
1/3 cup plus 1 Tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons gluten free all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon kosher salt
2 – 6 oz packages of fresh raspberries + extra for garnish
Confectioner’s sugar, or garnish (optional)
Crème Fraîche whipped cream, for garnish (optional)
Preheat Preheat oven to 375°F (191°C).
Butter a 9 x 9-inch square baking dish and sprinkle the bottom and sides with 1 Tablespoon of the granulated sugar.
It the bowl of a stand mixer fitted with the paddle attachment, add the eggs and 1/3 cup of the granulated sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, orange zest, and salt. Set aside for 10 minutes.
Meanwhile wash and air dry raspberries. Arrange raspberries in a single layer in the baking dish.
Pour the batter over the raspberries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
Serve warm or at room temperature, sprinkled with Confectioner’s sugar, Crème Fraîche whipped cream and fresh raspberries.
Or you can sere it with ice cream. Yum! Yum!
Have you made clafoutis before? What is your favorite flavor?