Raspberry ClafoutisSurprisingly, this wasn't super-sweet. It was a nice creamy-fruity flavor, just what I was going for. I'm not sure what I did wrong, but some parts of the dessert were a little rubbery, and that was disappointing, but there were no complaints!
Adapted from Orangette
1 C fresh or frozen raspberries- enough to cover the bottom of a pie pan
3 large eggs
1/3 cup granulated sugar
1 cup whole milk
1 ½ tsp vanilla extract
A pinch of salt
½ cup unbleached, all-purpose flour
Preheat the oven to 350. Spread the raspberries on the bottom of the pie dish, covering it completely
Whisk the eggs and sugar in a medium bowl until pale yellow. Add the milk, vanilla, and salt, and whisk to combine.
Add the flour slowly to the batter, and whisk until smooth. Pour the batter slowly over the fruit, trying to disturb it as little as possible. Bake the clafoutis until puffed and nicely golden around the edges, about 40-45 minutes. Remove the clafoutis from the oven, and allow it to cool for a half hour or so, during which time you’ll see it deflate and settle a bit. Serve it warm or at room temperature, dusted with powdered sugar.
Yield: 6-8 servings
I had guests coming Saturday for an early dinner, and I needed a dessert that I already had everything on hand for. This one looked delicious, and I wanted to give it a try. As an added bonus, I got to share my raspberries I harvested and still had in my freezer.