My clafoutis was totally raw in the middle after 35 minutes of baking. The edges rose up 3-inches and browned well - how did the middle stay raw? I started with the oven at 425 and lowered to 375 once I slid the dish into the oven.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.