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.
Tips for Making This Recipe
Recipe Variation - 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 (the flavor pairs nicely with cherries).
Apples, pears, and peaches are all good choices for clafoutis. If you decide to use one of these, it's best to sauté the sliced fruit in a little butter with a pinch of sugar first. This prevents them from giving off liquid when they bake in the custard.