If you are not familiar with Clafoutis as a dessert, you are definitely missing out. This dessert is filled with fresh fruit and has a custard like consistency which makes it perfect for spring/summer entertaining. Or perhaps Mother’s Day which is coming up! Hint, hint. ; )
I first had clafoutis when I was a child studying in France. My host mother made it with fresh cherries as that is how a clafoutis is traditionally made in France. As I sit on the terrace with my host sister it was sensory overload while the clafoutis baked. The smells wafting from the kitchen were simply mesmerizing, the warmth of the Mediterranean sun on my face listening to the ambient street noise of Marseille. It was one of those moments that is engrained into your memory.
I think I was literally counting down the minutes until that oven timer went off. I remember it vividly my first impression of this dessert, it was so pretty in her fluted tart pan with a light dusting of powdered sugar. The fresh cherries provided a burst of tartness with every bite balanced by the custard.
With cherries not yet in season I decided to use my second favorite fruit, Raspberries. This substitution certainly did not disappoint and the sweet/tart flavors of the raspberries pair well with the vanilla custard.
Raspberry Clafoutis Ingredients:
- 1/4 Cup (1/2 stick) unsalted butter
- 3/4 Cup milk
- 3 large eggs
- 1/2 Cup plus 1 tablespoon sugar
- 1/2 Cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 Cups raspberries (about 9 ounces)
Directions:
Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate.
In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth.
Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, about 25 minutes.
Heat broiler and broil until top is deep golden brown, 2 to 3 minutes.
Sprinkle with powdered sugar and serve.
