Clafoutis is a baked custard like cake that originated in the countryside of central France. It is a rustic dish that is simple to make and tastes so good that people will believe you slaved in the kitchen for hours.
Traditionally it is made with cherries but after I had made cherry jam last week there wasn't enough cherries left for eating out of hand AND the clafoutis. Happily I had plenty of raspberries so I sapped them in instead.
Clafoutis is normally made with whole cherries - pits and all - with the pits providing an almond flavouring but also make eating the dessert a tad challenging. Most cooks opt to use pitted cherries and add a bit of almond flavoring instead. As I was using raspberries I decided to forgo the almond flavouring all together.
I used my regular recipe which was created by Elise at Simply Recipes with a few adaptations.
2 cups of fresh raspberries
2 tablespoons of blanched slivered almonds
3/4 cup of sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the raspberries and slivered almonds over the bottom of the dish.
Whisk the eggs and sugar together until smooth. Whisk in the salt and flour until smooth.
Add the milk, and vanilla extract. Whisk until smooth. Pour into the baking dish over the raspberries and slivered almonds.
Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.