Raspberry Clafoutis
The simple recipe for Raspberry Clafoutis
Course: Dessert, Teatime, Breakfast, Pastry, ClafoutisCuisine: FrenchDifficulty: Easy
Servings
8
servingsPrep Time
10
minutesCook Time
45
minutesOven Temperature
170
°CTotal Time
55
minutesThe sweetness of raspberries meets the delicate texture of a smooth flan in this foolproof recipe. This delicate clafoutis is perfect for ending a meal on a fruity note without spending the afternoon in the kitchen.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
100 g Sugar
3 Eggs
100 g Flour
250 ml Whole milk
250 ml 30% heavy cream
1 Vanilla bean
250 g Fresh or frozen raspberries
Instructions
- In a large mixing bowl, crack the whole eggs, add the sugar, then whisk vigorously. The mixture should become light and frothy.
- Add the flour and whisk well until smooth, making sure there are no lumps.
- Gradually pour in the milk while whisking; the mixture will loosen and become more liquid. Stir in the cream, along with the seeds from the vanilla bean (you can substitute with one teaspoon of vanilla extract), and mix until combined.
- Pour your mixture into a greased ovenproof dish (so that the clafoutis does not stick to the dish), add your raspberries on top.
- Cuire pendant 45min à 170°C.
Astuces
- To check for doneness, gently press the center to make sure it is fully set (it should not be wobbly).
Do not overwhisk the eggs, as this may cause the egg whites to become too airy.
For a lighter version, use semi-skimmed milk.
