My clafoutis was totally raw in the middle after 35 minutes of baking.
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.
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Eliz, I baked it in a 2 quart soufflé dish - which should be pretty effective for baking, don't you think? I've never had a problem baking soufflés in this very same dish.
I am utterly baffled. I may may it again just to see if I have the same problem.
That blast of initial heat seems to be cooking the top and edges too quickly before the middle.