I love how effortlessly this dessert comes together. The batter takes only minutes to whisk, the raspberries provide bright bursts of tartness, and the texture lands somewhere between a custard and a soft cake. It feels special without requiring advanced baking skills, making it perfect for weeknights or dinner parties.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
10g butter 3 eggs ½ cup caster sugar 1 tsp vanilla essence 300ml milk ½ cup plain flour 2 cups frozen raspberries 1 Tbsp icing sugar
Directions
I begin by preheating the oven to 180°C fan bake and greasing a shallow baking dish with butter.
In a large mixing bowl, I whisk together the eggs, caster sugar, and vanilla until smooth. I pour in the milk and whisk again, then sift in the flour and mix until the batter has no lumps.
I place half of the raspberries in the base of the prepared dish and pour the batter over them. I scatter the remaining raspberries on top.
I bake the clafoutis for about 50 minutes, until it turns golden brown and the custard is just set with a slight jiggle in the center. I let it sit for at least 10 minutes before dusting it with icing sugar. I like serving it warm with whipped cream, thick Greek yoghurt, or a scoop of ice cream.
Servings and Timing
This recipe serves 4 to 6 people. Prep time is 20 minutes, cook time is 50 minutes, additional resting time is 10 minutes, bringing the total time to about 1 hour and 20 minutes.
Variations
I love customizing this clafoutis with different frozen berries. Blueberries, blackberries, or cherries all work beautifully. I sometimes add lemon zest to the batter for brightness or swap vanilla for almond essence for a nuttier flavor. Fresh berries can be used too, though frozen ones hold their shape nicely during baking.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. Clafoutis can be eaten cold, but if I want it warm, I reheat individual portions gently in the microwave or in a low oven. The texture stays soft and custardy either way.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well and may release slightly less moisture.
Why is my clafoutis too runny?
It likely needed a bit more baking time; the center should only have a gentle wobble.
Can I make this dairy-free?
Yes, I can use plant-based milk, though the texture may be slightly lighter.
What size dish should I use?
A shallow baking dish works best so the custard cooks evenly.
Can I halve the recipe?
Yes, but I reduce the baking time slightly and use a smaller dish.
Can I make this ahead?
Yes, I often bake it earlier in the day and serve it warm or chilled.
Do I need to defrost the raspberries first?
No, I add them straight from the freezer.
Can I reduce the sugar?
Yes, I adjust to taste, especially if serving with a sweet topping.
Why did my clafoutis puff up?
It’s normal for it to puff during baking; it settles as it cools.
What can I serve it with?
I like whipped cream, thick Greek yoghurt, or vanilla ice cream.
Conclusion
I love how this raspberry clafoutis combines simplicity with elegant flavor. The creamy, lightly sweet custard and tart raspberries make it a dessert that feels comforting yet refined. Whether served warm or cold, it always brings a touch of charm to the table.
