It had been years since I made a Clafoutis Recipe, however after we have been invited to a potluck dinner, reminiscences of that tasty cherry clafoutis got here to thoughts. I made a decision a raspberry model was good for June!
This scrumptious Raspberry Clafoutis is a breeze to arrange. You make a easy batter in a blender, prepare contemporary raspberries in a greased casserole dish, pour the batter into the dish, and bake!
Why You Should Make
- This clafoutis is an ideal dessert for spring or summer time when contemporary berries can be found out of your farmers’ market.
- It’s a scrumptious custard speckled with candy raspberries.
- This Nation-French dessert will wow your dinner friends, and you’ll add different fruits, relying on the season (I’ve listed some beneath within the often requested questions).
- I’ve additionally made a Recent Peach Clafoutis and a scrumptious Cherry Clafoutis.
Ingredient Notes
- Pantry Staples – Sugar, Flour, Butter (not pictured, however used to grease the baking dish)
- Eggs – Use giant eggs; having them at room temperature permits for simpler incorporation.
- Almond and Vanilla Extracts – Almond enhances the flavour of berry desserts.
- Salt – I take advantage of desk salt for the reason that smaller grains incorporate extra simply. Salt is a potent taste enhancer and is essential for desserts to style their finest.
- Half and Half – A mix of equal components milk and cream. It’s 10-12% milk fats. It provides the custard a wealthy mouth really feel.
- Recent Raspberries – You might substitute one other favourite berry. You possibly can attempt utilizing frozen berries, however be aware that they could bleed into the batter, so sometimes contemporary berries work finest.
- Powdered Sugar – Optionally available for sprinkling over the clafoutis earlier than serving.
The best way to Make
Ceaselessly Requested Questions
A Clafoutis is a French nation dessert that originated within the Limousin area of France. It’s made by topping contemporary fruit with batter, then baking till simply set. This clafoutis has a custard-like consistency, whereas others have a extra cake-like texture.
Clafoutis is pronounced kla-foo-TEE with stress on the final syllable.
Cherries (with pits) are conventional in a clafoutis recipe, however any fruit, together with plums, peaches, and pears, will also be used to make a clafoutis.
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Components
- 1 cup All Objective Flour
- ½ cup Sugar
- 3 Eggs, at room temperature
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- Pinch of Salt
- 1 ¼ cups Half and Half
- Butter, to grease the pan
- 3 cups contemporary Raspberries
- Powdered Sugar, elective, to mud the highest of the clafoutis earlier than serving
Directions
- Preheat oven to 375°.
- Add flour, sugar, eggs, extracts, and salt to the blender and blend on medium till clean, scraping the edges of the blender as wanted.
- Add the half-and-half and mix till mixed.
- Butter a 10-inch spherical baking dish. Prepare the raspberries over the underside.
- Pour the batter over the berries and bake on the highest rack till puffed and evenly browned, about 30-35 minutes. You too can insert a pointy knife into the middle of the clafoutis, and if the knife is clear if you pull it out, it is achieved.
- Cool to room temperature and sprinkle with powdered sugar earlier than serving.
