French Raspberry Custard Clafoutis For Two Food

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RASPBERRY CLAFOUTIS RECIPE



Raspberry Clafoutis Recipe image

Melissa Clark's clafouti recipe is a light and custardy baked dessert (like a baked pancake) with juicy raspberries and a hint of lavender. This elegant dessert is a few steps above your homey cobbler or crisp, but it couldn't be easier to make. Perfect for dessert or brunch!

Provided by Suzy Karadsheh

Categories     Dessert

Number Of Ingredients 10

Unsalted butter (for baking dish)
3 cups (350 grams) raspberries
1/2 cup plus 1 tablespoon granulated sugar (divided)
1 teaspoon dried lavender buds ((optional))
1/2 cup (120 millilitres) whole milk
1/2 cup (114 grams) crème fraiche, more for serving (optional)
4 large eggs
Pinch salt
1/3 cup (43 grams) all-purpose flour
Confectioners' sugar (for serving)

Steps:

  • Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
  • In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
  • In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
  • Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
  • Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners' sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).

Nutrition Facts : Calories 135 kcal, Carbohydrate 33.5 g, Protein 5.8 g, Fat 3.9 g, SaturatedFat 1.3 g, Cholesterol 111.2 mg, Sodium 51.3 mg, Fiber 4.1 g, ServingSize 1 serving

FRENCH RASPBERRY CUSTARD (CLAFOUTIS) FOR TWO



French Raspberry Custard (Clafoutis) for Two image

Provided by Ann

Categories     Dessert

Time 40m

Number Of Ingredients 9

1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1 1/2 Tablespoons maple syrup or honey
1 Tablespoon almond flour
A pinch of cinnamon
A pinch of nutmeg
A pinch of salt
About 3/4 cup fresh raspberries

Steps:

  • Preheat the oven to 350 F. Grease two 3-inch ramekins (or spray with cooking spray).
  • In a small bowl, whisk together the egg, milk and vanilla until the egg is fully incorporated. Add the maple syrup and almond flour, cinnamon and salt. Whisk a bit more.
  • Fill each ramekin about 2/3 of the way with raspberries. Divide the milk mixture amongst the two ramekins.
  • Bake at 350 F. for about 35 minutes or until the custard springs back to the touch. Let cool until warm and enjoy!

Nutrition Facts : Calories 123 calories

RASPBERRY CLAFOUTIS



Raspberry Clafoutis image

If you have some fresh red raspberries, this quick and easy French dessert can be made with ingredients you likely have on hand in your kitchen.

Provided by Janene Yothers Groff

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 6

Number Of Ingredients 10

½ cup all-purpose flour
¼ cup white sugar
2 tablespoons white sugar
3 eggs
3 tablespoons butter, melted
¼ cup milk
2 tablespoons milk
1 squeeze lemon juice
2 cups fresh raspberries
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
  • Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
  • Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.6 g, Cholesterol 109.5 mg, Fat 8.9 g, Fiber 3.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 17.8 g

CHEF JOHN'S BLUEBERRY CLAFOUTIS



Chef John's Blueberry Clafoutis image

This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
  • Pour blueberries into prepared baking dish.
  • Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
  • Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g

CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)



Cherry Clafouti (French Cherry Custard Cake) image

This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.

Provided by Lezlie

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups cherries, pitted
4 eggs
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla (or kirsch)
1 1/2 cups milk
icing sugar

Steps:

  • Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
  • Process until smooth.
  • Pour batter over top of cherries.
  • Bake in a 350F oven for about 90 minutes.
  • Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
  • Let cake cool in pan until lukewarm.
  • Sprinkle with icing sugar and serve.
  • Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.

FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE



French Cherry Clafouti Pudding - French Cherry Custard Bake image

A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.

Provided by French Tart

Categories     Dessert

Time 25m

Yield 1 Clafoutis, 4 serving(s)

Number Of Ingredients 13

24 -36 drained cherries, in juice or
kirsch
8 ounces fresh cherries, wiped
3 ounces caster sugar
3 tablespoons creme fraiche
2 ounces unsalted butter, melted
1/4 pint milk
2 medium eggs, beaten
3 ounces self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
extra unsalted butter, for greasing
icing sugar, to dust

Steps:

  • Preheat the oven to 200°C/400°F.
  • Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
  • In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
  • Pour the clafoutis batter into the greased tin or tian.
  • Scatter the cherries into the top of the clafoutis batter.
  • Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
  • Serve warm with creme fraiche or cream.

Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3

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