Make Ahead

Clafoutis aux Framboises

February 17, 2010
Author Notes

I was taught to make this dessert when I was 7 years old. It is so simple that my husband can make it, that should say it all. It is somewhat healthy, quite low maintenance (1 blender and 1 glass pie pan) and can be made year round with different fruit. I love the raspberry clafoutis because all you need is a bag or two of frozen fruit and you are set! I try to make it the night before I want to serve it. Once the clafoutis sets the consistency is perfect! - Culinista Annouchka —Culinista Annouchka

Test Kitchen Notes

WOW! Not only was this one of the best desserts I've ever had, it is the easiest dessert I've ever made! The whole process took less than 5 minutes and the fact that it's best served at room temperature made it even easier. The end result was a beautiful dessert that made a lovely presentation at the table and was greeted by loads of oohs and ahhs. The custard-like texture was simple, the raspberries gave it a nice zing, and best part, it was not too sweet. I'll make this over and over again! - Michelle Meeks —Michelle Meeks

  • Serves 6
  • 5 eggs
  • 1/2 cup of sugar
  • 1/2 cup of flour
  • 3/4 cup milk (i put low fat not non fat)
  • pinch of salt
  • 1 teaspoon of vanilla
  • 2 tablespoons of melted butter
  • 1 cup of cream (whipping cream)
  • 1/4 cup of Grand Marnier (or other fruity liquor)
  • 1 package of frozen raspberries (about 12 oz)
In This Recipe
  1. Preheat the oven at 375F. Butter a glass of pie dish and put the frozen raspberries in the pan (while you make the rest it will defrost) - you can also use any fruit you want (traditionally with cherries, but it can be great with fresh apricots, pears ect…)
  2. In a blender put the eggs, sugar, flour, milk, salt, vanilla & the butter. Mix well for 20 seconds, scrapping the sides
  3. Then add the cream, the Grand Marnier and mix again for 20 seconds/ Pour the batter in the pan and in the over for about 45 min (check it by putting a kniff and if its clean then it done). I would let the clafoutis rest for at least a few hours and overnight if possible, its better at room temperature than out of the oven.

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