Raspberry Clafoutis Recipe (Easy French Custard Dessert)
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Raspberry clafoutis is a simple French baked dessert made with a light custard-style batter and fresh raspberries. It bakes up with golden edges and a soft, custardy center, somewhere between a pancake and a baked custard. This version is easy to make and works for dessert, brunch, or even a simple afternoon treat.
Why This Raspberry Clafoutis Recipe Works
- The batter bakes up soft and custardy with lightly crisp edges
- Raspberries add natural tartness that balances the sweetness
- Simple ingredients, no complicated steps
- Works in one dish or individual ramekins
Ingredients for Raspberry Clafoutis
- Flour
- Sugar
- Milk
- Chambord liquor
- Eggs
- Raspberries
- Powdered sugar for dusting
How to Make Raspberry Clafoutis
- Start by preheating your oven to 350 degrees. This recipe can make either 5 individual 6oz ramekins or one 9″ round gratin dish. Ensure to butter the chosen baking dishes.
- In a mixing bowl, combine the milk, Chambord liquor, eggs, and sugar. Gradually incorporate the gluten-free flour into the mixture, ensuring it’s well combined.
- Pour the batter into your prepared baking dishes. Add the vibrant raspberries to the baking dish, evenly distributing them.
- Place the baking dishes in the preheated oven and bake for approximately 30 minutes. Keep an eye on them; they should turn golden brown and firm up.
- After removing the clafoutis from the oven, allow it to cool for about 30 minutes. This cooling time enhances its flavor and texture.
- Just before serving, dust the clafoutis with powdered sugar.
COMMONLY ASKED QUESTIONS
What is Raspberry Clafoutis?
Raspberry clafoutis is a French dessert made with fruit baked in a light custard-like batter. It has a texture somewhere between a pancake, custard, and cake, with soft centers and lightly crisp edges.
What Texture Should Clafoutis Be?
Clafoutis should be set around the edges with a soft, custardy center. It should not be dry like cake or runny like raw batter.
Can I reheat clafoutis?
Yes, you can reheat it in a 300 degree F oven for about 10-15 minutes to maintain its texture.
Why Is My Clafoutis Runny?
Clafoutis can turn out runny if it is underbaked or if there is too much moisture from the fruit. Bake until the center is just set and avoid adding excess liquid.
Can I Prepare Raspberry Clafoutis in Advance?
While it’s best enjoyed fresh, you can prepare the batter in advance and refrigerate it. When ready to serve, pour the batter over the raspberries and bake. This can save you time and allow you to enjoy freshly baked Raspberry Clafoutis whenever you like.
Can I Use Frozen Raspberries?
Yes, but thaw and drain them first. Too much liquid can affect the texture and make the clafoutis too soft.
What Makes Raspberry Clafoutis Different from a Regular Cake?
Clafoutis has a unique texture that’s somewhere between a custard and a pancake, setting it apart from traditional cakes. The fruit is placed at the bottom of the baking dish, and the batter is poured over it. During baking, the batter puffs up around the fruit, creating a delightful contrast between the creamy interior and the golden, slightly crispy exterior.
Why Chambord Liquor in the Recipe?
Chambord liquor is a delightful addition that infuses a subtle hint of raspberry flavor into the clafoutis. It enhances the overall taste and complements the fresh raspberries. If you prefer not to use alcohol, you can substitute it with raspberry extract or even a little lemon zest.
What can I serve with Raspberry Clafoutis?
Feel free to serve with a large scoop of ice cream on the side!
Easy Raspberry Clafoutis
Equipment
- Measuring cups/spoons
- 5 individual 6oz ramekins or one 9-inch round gratin dish
- Oven
Video
Ingredients
- ¾ cup all-purpose flour (or 1.1 Gluten-free flour)
- ⅓ cup sugar
- ½ cup milk (oat milk if dairy free)
- 1 tbsp Chambord (optional)
- 3 eggs
- 2½ cups raspberries
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Butter 5 individual 6 oz ramekins or one 9-inch baking dish.
- In a mixing bowl, whisk together the milk, Chambord, eggs, and sugar until smooth. Add the flour and whisk until fully combined.
- Pour the batter into the prepared dish(es). Add the raspberries and spread them evenly.
- Bake for about 30 minutes, until the edges are golden and the center is set.
- Let the clafoutis cool for about 30 minutes before serving.
- Dust with powdered sugar just before serving.
- Enjoy!
Notes
- Use room temperature eggs and milk so the batter mixes smoothly and bakes evenly.
- Do not overmix the batter. Mix just until combined to keep the texture light and custardy.
- Fresh raspberries work best, but if using frozen, thaw and drain them well to avoid excess moisture.
- Butter the baking dish well so the clafoutis releases easily and the edges get lightly golden.
- The center should be set but still soft when done. It will continue to firm up slightly as it cools.
- Let the clafoutis rest for at least 20–30 minutes before serving for the best texture.
- Dust with powdered sugar just before serving for the best presentation.
Nutrition
Raspberry Clafoutis is a delicious dessert that captures the essence of summer and delivers it to your taste buds with a French touch. It’s simple, gluten-free, and an elegant addition to any occasion. Enjoy a slice of this delicious indulgence and let your taste buds dance with joy.
