Friday, January 15, 2016

Raspberry Clafoutis Recipe From Food52 Baking Cookbook

One of the things I wanted to do this year was to try new recipes from my cookbooks. I have a slight addiction to buying them, and it seems silly to not actually cook from them, and instead find recipes online. Of course, the internet is a great resource for this, but for me, nothing beats actually holding that book in my hands and seeing it on my shelves.

One of the books I bought so far this year is Food52 Baking. It's a great little cookbook filled with 60 easy to make desserts and treats. I love a cookbook that when I'm looking through it, I'll see recipes that I know I can attempt and hopefully succeed at.

When I first saw this recipe for Raspberry Clafoutis, I was thinking I wouldn't be trying it. A French word in the title alone is enough to stop me cold. And this recipe is like a flan, and I haven't had much luck making that dessert.

But when I read the recipe, it was very simple to make so I decided to give it a try. And I'm so glad I did because it turned out so delicious. It's very smooth and creamy, and the raspberries give it a little tartness that blends beautifully with the sweet.

Recipe for Raspberry Clafoutis


2 tablespoons unsalted butter, melted
1 cup half-and-half
2 eggs
1 egg yolk
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 cup all-purpose flour
1 1/2 cups fresh raspberries
Confectioners' sugar, for dusting


Preheat oven to 325 degrees. Brush a 9-inch ceramic pie plate or casserole dish with the melted butter.
In a large bowl, whisk together the half-and-half, eggs, egg yolk, sugar and almond extract. Add the flour and whisk just until smooth, being careful not to overmix. Pour the batter into the prepared baking dish and scatter the raspberries evenly over the top.
Bake for 30 to 35 minutes, until the Clafoutis is just set and the surface is golden brown. Dust with confectioners' sugar and serve warm. 

Serves 6.

You could also pour the mixture into ramekins to make individual desserts, which I'm going to do next time I make this. I can also see using other kinds of berries with this, as the Clafoutis is a delicious base that would adapt to it.



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