Clafouti is one of, once thought of as homely and rustic, the modern version now lends itself to softer, less robust fruits than the original plums and cherries more often used.
This raspberry clafouti recipe uses the fabulous addition of fresh, seasonal fruits swirled into the traditional vanilla custard batter. The secret to attaining a concentrated flavor is to roast the berries, evaporating extra moisture and intensifying the flavor, before layering them into the clafoutis.
1 tablespoon unsalted butter, softened
1 cup whole milk
1/4 cup heavy cream
2/3 cup all-purpose flour
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
5 cups fresh raspberries
1 tablespoon confectioners’ sugar
Confectioners’ sugar, for dusting
Steps to Make It
Gather the ingredients.
Preheat an oven to 350 F. Butter a 9×9 inch square baking dish or a 9-inch deep-dish pie round with the softened butter. Set the pan aside
Spray a rimmed baking sheet with cooking oil and arrange the prepared raspberries in a single layer. Place the berries in the preheated oven and roast them for 15 to 20 minutes, until they are tender and slightly shrunken. Allow them to cool on the tray for 5 minutes.
In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
Transfer the dish to a heatproof surface and arrange the raspberries over the hot batter. Pour the remaining batter over the raspberries and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners’ sugar over the finished raspberry clafouti and serve it warm.