Raspberry Clafoutis
This Raspberry Clafoutis is a simple, but delicious dessert that only takes a few minutes of hand-on time for an impressive payoff. Packed with raspberries, and with the loveliest custardy texture, it’s the perfect sweet ending to a homemade Valentine’s Day dinner. Try experimenting with other fruits, such as cherries, other berries, or even stone fruit, to make it a year round delight!
Ingredients-
- Softened butter, for greasing the pan
- 3 eggs
- 100g/ 1/2c caster sugar
- Pinch salt
- 105g/ 3/4c flour
- 236ml/ 1c milk
- 118ml/ 1/2c heavy cream
- 1 tsp almond extract
- 1 tsp vanilla extract
- Zest of one lemon
- 170/ 6 oz raspberries
- Powdered sugar, for dusting
Directions-
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Prepare an Emile Henry Heart Baking Dish by brushing it down thoroughly with softened butter. Set aside while you prepare the batter
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Preheat the oven to 375°F/190°C. In a large bowl, thoroughly whisk the eggs, sugar, and salt together until smooth.
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Add the flour, whisking until no lumps remain, then repeat with the milk, heavy cream, both extracts, and lemon zest. You should have a very smooth, thin batter.
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Pour the batter into the Baking Dish, and scatter the raspberries over the top of the batter.
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Bake for 35-40 minutes, or until the custard is set. It’s okay if the center still wobbles slightly, as it will continue to set as it cools.
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Allow the Clafoutis to cool, before dusting with powdered sugar and serving.
Recipe by Marissa of @marissamakes__
