Raspberry Clafoutis

Raspberry Clafoutis

It is almost the middle of April and the end to yet another work week. Is it just me or has the beginning of 2014 whizzed by?

No matter what month I turn to on my calendar, there are always upcoming plans for gatherings with good food and company. Being busy surrounded by friends and family is a problem I am blessed to have, however I have to occasionally remind myself to slow down and to smell the roses desserts.

Raspberry Clafoutis

This week was one of those times. I had come across a recipe for raspberry Clafoutis and making this French treat on a Tuesday evening sounded like the best idea ever. Clafoutis is a baked dessert of fruit, traditionally cherries, arranged in a buttered dish covered with a custard-like batter. It can be served warm, sprinkled with powered sugar or with cream (in my case, vanilla gelato).

Turns out it was a pretty good idea!

Raspberry Clafoutis

The best way I can describe this dessert is the perfect marriage between a custard pie and bread pudding. The sweetness of the custard-like filling is balanced with the tartness of the raspberries and the consistency turns out just right; not too firm nor mushy. This dish is simple enough to whip together after work or can be baked with the help of kids.

Here’s to enjoying all of life’s sweet escapes!


Raspberry Clafoutis
Adapted from Food and Wine.com
Makes: a 9-inch pan, Difficulty: Beginner

Clafoutis:

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • a pinch of salt
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons milk or cream
  • 2 cups of fresh raspberries
  • Confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Butter a 9-inch pie or gratin dish. In a bowl, whisk the flour, sugar and pinch of salt. Whisk in the eggs and butter until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared dish and top with raspberries.

Bake for about 30 minutes, until the dessert is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into pieces and serve.

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