This French dessert, raspberry clafoutis, consists of a custard-like batter filled with frozen raspberries which is then baked in the oven. Serve warm with freshly whipped cream.
What is a clafoutis? A clafoutis is a French dessert, traditionally made with cherries baked in a flan-style custard batter. I've added a twist to the classic with my Raspberry Clafoutis made with frozen raspberries. This means I can make it at any time of the year.
Raspberries are without a doubt my favourite berry. If you're also a fan, you'll appreciate my wide selection of raspberry desserts including Chocolate and Raspberry Skillet Brownie, Apple and Raspberry Crumble Slice and Grace's Baked Raspberry Cheesecake.
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Ingredient notes:
- Raspberries: Feel free to substitute frozen raspberries for your favourite berries or cherries.
- Eggs: As with all my baking, these are a standard size 7 egg.
- Sugar: This recipe calls for caster sugar over regular white sugar. Caster sugar is finer and dissolves more easily into the batter.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Grease a shallow baking dish with butter.
Whisk together the eggs, sugar and vanilla in a large mixing bowl. Pour in the milk and whisk again. Sift in the flour and mix until there are no lumps.
Place half the raspberries in the base of the dish and pour over the batter. Scatter the rest of the raspberries on top.
Bake for 50 minutes until golden brown. The custard should be just set and only have a slight jiggle.
Let it sit for at least 10 minutes then dust with icing sugar. Serve warm with whipped cream, thick greek yoghurt or ice cream.
Recipe FAQs:
A clafoutis is a baked dessert made from a flan-style batter filled with fruit. This dessert originates in France and is traditionally made with cherries, although any type of berries will work.
Yes! Depending on the time of year, availibility and affordability you could use fresh or frozen raspberries, cherries, strawberries etc.
My oval dish is 20cm x 29cm at its widest and longest points.
Storage:
A clafoutis can be served warm or cold. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Serve cold or heat in the microwave or oven.
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Raspberry Clafoutis
A baked custard-style batter filled with raspberries. A wonderful dessert to enjoy hot or cold.
Ingredients
- 10g butter
- 3 eggs
- ½ cup caster sugar
- 1 tsp vanilla essence
- 300ml milk
- ½ cup plain flour
- 2 cups frozen raspberries
- 1 Tbsp icing sugar
Instructions
- Preheat the oven to 180°C fan bake. Grease a shallow baking dish with butter.
- Whisk together the eggs, sugar and vanilla in a large mixing bowl. Pour in the milk and whisk again. Sift in the flour and mix until there are no lumps.
- Place half the raspberries in the base of the dish and pour over the batter. Scatter the rest of the raspberries on top.
- Bake for 50 minutes until golden brown. The custard should be just set and only have a slight jiggle.
- Let it sit for at least 10 minutes then dust with icing sugar. Serve warm with whipped cream, thick greek yoghurt or ice cream.
Notes
- Customise this recipe using your favourite frozen berries.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 72mgCarbohydrates: 36gFiber: 5gSugar: 24gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sharon says
What size dish does this recipe use please?
VJ cooks says
Hi Sharon, this oval dish is 20 x 29cm at its widest points.
Hester says
Hi do you think I could use any dairy free milk with this or would that not work?
VJ cooks says
Yes I think that would be fine 🙂
Peggy Briggs says
How much of this recipe could be made in advance?
VJ cooks says
Personally I wouldn't make any of it in advance. Unless you were to bake the whole recipe, then allow it to cool and refrigerate until you wanted to serve it?
Kuia says
Would I be correct in assuming I could double this recipe?
VJ cooks says
Sure, you would just need a significantly bigger baking dish or two dishes.