Clafoutis (pronounced CLAH-foo-TEE) is a rustic, country-style French dessert made by topping fresh fruit with a flour-thickened egg custard and baking it until puffed and golden.Cherry clafoutis is the most popular version of this dessert (see the cherry variation following our recipe notes), but the simple custard is so versatile, it can easily be paired with a number of other fruits, including the plump, fresh raspberries in this recipe.
Once you learn how to prepare clafoutis, you’ll find it makes a terrific dessert to serve any time of year. Just choose your favorite in-season fruits – the custard recipe stays the same.
Peaches, apricots, pears and apples are all good choices for clafoutis. Be sure to see our recipe notes for some tips on using these different fruits.
Clafoutis is a rustic French dessert of fresh fruit baked in creamy egg custard. Our basic recipe works with raspberries or your favorite in-season fruits.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- 2 cups fresh raspberries (about 12 ounces)
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons butter, melted
- Confectioners’ sugar (for dusting)
- Preheat the oven to 350°F and butter a 9-inch pie plate or cake pan.
- Rinse the raspberries in cold water and lay out on several thicknesses of paper towels. Gently pat them dry and arrange evenly in the bottom of the pie plate.
- Whisk the eggs, sugar and vanilla extract together until the sugar has dissolved and the mixture is light and frothy.
- Add the flour in tablespoon increments, whisking until smooth after each addition.
- Combine the milk and cream in a measuring cup and slowly whisk into the egg mixture. Stir in the melted butter.
- Pour the batter evenly over the fruit and bake for 30 to 35 minutes until puffed and golden and a knife inserted in the center comes out clean.
- Allow to cool for 10 minutes, then dust with powdered sugar and serve warm.
If you decide to use fruits like sliced apples, pears or peaches, it’s best to sauté them in a little butter with a pinch of sugar first. This prevents them from giving off liquid when they bake in the custard.
How to Make Cherry Clafoutis:
To make Cherry Clafoutis, substitute about 3/4 lb of sweet cherries for the raspberries. Remove the pits and arrange the cherries in the prepared pie plate. Prepare the batter as directed above, adding in 1/2 teaspoon of almond extract if desired.