Summer Treat: Raspberry Clafoutis

The French classic clafoutis is a dessert that falls somewhere between a pie and a custard. The velvety custard melts in your mouth while the berries give freshness. In this recipe, we use raspberries, but you can use whatever fruit or berries are in season: try cherries, gooseberries or blackcurrants!

Makes one 20–23 cm / 8–9-inch clafoutis.

1 vanilla bean
150 ml / ⅔ cup whole milk
100 ml / scant ½ cup double (heavy) cream
zest of ½ an organic lemon
30 g / 2 tbsp butter (plus more to butter the pan)
45 g / ⅓ cup plain (all-purpose) flour
20 g / 3 tbsp almond flour or finely ground blanched almonds
66 g / ⅓ cup granulated sugar
pinch of fine sea salt
3 eggs
400 g / 3 cups raspberries

To dust:
icing (powdered) sugar

1. Split the vanilla bean open and scrape the seeds out (keep the pod too). Clean the raspberries. Butter a 20–23 cm / 8–9-inch pan. Set aside. Set the oven to 175°C / 350°F.
2. In a small saucepan, heat the milk, cream, lemon zest, vanilla seeds and pod. Bring to a boil and take off the heat. Cover and let the milk mixture infuse for 10 to 15 minutes. Strain and set aside. Meanwhile, melt the butter and set aside. In a small bowl, combine the dry ingredients. In another bowl, whisk the eggs and gradually add the dry ingredients. Stir in the melted butter and milk mixture.
3. Arrange the berries in the prepared pan and pour the custard on top. Bake the clafoutis on the middle rack for 35 to 40 minutes, or until the centre has set and the top is golden brown in colour. Let cool and dust with icing sugar. Serve slightly warm or at room temperature – the clafoutis tastes best when enjoyed on the same day. The clafoutis will continue to set while cooling.

Enjoy!

The original recipe was published in Laine 14. 

Learn more: